Jeera Aloo

🔥 Prep

• Wash and peel (if desired) the 4 potatoes, then cut them into uniform baby‑potato sized cubes (about 1 cm) for even cooking.
• Grate or finely mince the 1 tsp ginger.
• Measure out the 1.5 tsp cumin seeds, 0.25 tsp turmeric powder, 1 tsp chilli powder, and 1 tsp salt into small bowls for easy addition.
• (Optional) Chop a handful of fresh coriander leaves for garnish.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a wide skillet or kadai over medium‑high heat until shimmering.
• 2. Add the 1.5 tsp cumin seeds and let them sizzle for 10 seconds until fragrant and just beginning to brown.
• 3. Add the minced 1 tsp ginger and stir for 15 seconds – do not let it burn.
• 4. Immediately add the potato cubes, spreading them in a single layer. Stir‑fry over medium‑high heat for 5 minutes, turning occasionally, until the edges start to turn golden.
• 5. Sprinkle the 0.25 tsp turmeric powder, 1 tsp chilli powder, and 1 tsp salt over the potatoes. Stir well to coat evenly and continue cooking for another 3‑4 minutes on medium heat, allowing the spices to adhere.
• 6. Reduce heat to low, cover the pan with a lid, and let the potatoes steam‑cook for 6‑8 minutes, or until they are fork‑tender, shaking the pan halfway through to prevent sticking.
• 7. Uncover, increase heat to medium for the final 1‑2 minutes to crisp up any soft spots, giving the dish a light stir‑fry finish.
• 8. Taste and adjust salt if needed, then remove from heat.

🔥 Serve

• Transfer the jeera aloo to a serving bowl and garnish with freshly chopped coriander leaves for a bright finish.
• Serve hot alongside warm chapati, paratha, or steamed basmati rice as a comforting side dish.
• Pair with a dollop of plain yogurt or a simple cucumber raita to balance the spices.