Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and allow them to sizzle for a few seconds until they begin to crackle.
Add the finely chopped onion and sauté until it becomes translucent.
Add the minced garlic and grated ginger, cooking for an additional minute until the aroma is released.
Combine the diced potatoes with the spices and aromatics, ensuring they are well coated.
Sprinkle in ground coriander, ground cumin, turmeric, and chili powder. Thoroughly mix all the ingredients.
Pour in the chopped tomatoes and season with salt to your taste. Stir to amalgamate the components.
Lower the heat, cover the pan, and allow the potatoes to simmer for approximately 20-25 minutes or until they become tender. Stir occasionally to prevent sticking.
Once the potatoes are cooked and the sauce has thickened, remove from the heat.
Garnish with fresh coriander leaves.
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