Roopa Gulati

Potatoes with Cumin

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Curry Lovers Cookbook: From Keralan Fish Curry to Koftas in Cinnamon Masala
Curry Lovers Cookbook

By Roopa Gulati

Published 2007

  • About

A reliable family favourite, these potatoes are the mainstay of a Punjabi picnic. Best enjoyed with gingery Chickpea Curry and a stack of Indian breads, the potatoes also make a marvellous match with meaty grills and Sunday roasts.

Ingredients

  • 60 ml (4 tbsp) vegetable oil
  • 1½ tsp cumin seeds

Method

  1. Heat the oil in a sturdy frying pan, with a lid, set over a medium heat. Toss in the cumin seeds and swirl around in the oil for 30 seconds, until they have darkened. Turn the heat to low, add the turmeric, chilli powder, and ginger then fry for a further 30 seconds.
  2. Add the diced potatoes, stir well to coat them in the spices and cover the pan. Cook over a ver