Jeera Aloo - Cumin Potatoes

There are such a large number of distinctive sorts of Indian potato dishes however I feel that this dish, by a wide margin,is one of my top picks. Jeera Aloo (otherwise called cumin potatoes), is one of the first dishes my Mum taught me how to cook just before I moved away to college, in particular on the grounds that it doesn't oblige much preparation or cooking time. It tastes fabulous as a main or even a side dish. In fact, I've as of late begun making chappati wraps loaded down with these potatoes and take them to university with me. Tad bit more snazzier than my general, plain old cheddar & tomato sandwiches.

Serves up to 4 people

Ingredients:
4 potatoes-roughly 1lb in weight (I prefer red potatoes but you can use any)
1 tsp salt or according taste
1/4 tsp paprika powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 small red onion, thinly sliced
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (optional)
10 curry leaves, chopped (optional)
handful fresh coriander, chopped

How to prepare:

• Boil potatoes until cooked and tender. You can also cook them in a microwave for approx 12 minutes. Chop into even, bitesize pieces on a board.
• Sprinkle salt, paprika, mango powder and garam masala evenly on the potatoes and mix well.
• Heat oil in non stick wide pan or wok. Add cumin, mustard seeds, asafoetida, curry leaves. When they begin to sizzle, add the onions. Stir well and add the potoaoes.
• Mix the pototoes and add the coriander.
• You’re done! Serve with hot chapatis and enjoy