Easiest Recipe Ever for Jeera Aalu (potatoes tempered with cumin seeds)

We have people coming over tonight (yes, we do love to entertain) but I am not too much in the mood to cook today. The husband was kind enough to make a (fantastic) chicken curry last night so we're not all unprepared. But we need something to supplement it and what better than the versatile zeera aalu (potatoes tempered with cumin)? Possibly the simplest recipe ever to have been created, this is your go-to side whenever you don't want to invest too much time in cooking.

A quick note to mom and she (as always) diligently texted her jeera aalu recipe to me. It turned out just right...try it, I bet you could do this blindfolded!

Recipe

Serves: 4
Time taken: 15 mins

Ingredients

Potatoes - 6 medium (cut into not-too-small cubes)
Cumin seeds (jeera) - 1 tsp
Oil - 3 tbsp
Salt - 1 tsp
Dry mango powder (amchur) - 1 tsp
Garam masala - 1 1/4 tsp (I use the one we grind at home)
Coriander power - 1 tsp

Method

1) Cube the potatoes and put them in water for a minute. Drain.

2) Heat a wok (kadhai) with the oil. On medium heat, add jeera till it splutters (usually only 10-15 seconds). Don't let it burn. Add the potatoes and gently toss.

3) Cover and cook on medium heat for 3 minutes, add the salt, garam masala, amchur, coriander powder and mix. Be careful to mix with a flat spatula, only scraping the bottom of the kadhai and not mashing up the potatoes.

4) Turn the heat to low, cover (airtight) and cook. Stir every 3-4 minutes (only scraping the bottom). It cooks pretty fast, should be done in 10-12 minutes from beginning to end.