2 Tbsp (30 mL) light cooking oil
1 Tbsp (15 mL) cumin seeds
2 or 3 potatoes, cut into cubes
1/2 tsp (2 mL) red chili powder
1/4 tsp (1 ml) turmeric powder
Salt, to taste
Heat oil in a nonstick pan and saute cumin seeds until they begin to sizzle. Add potatoes and stir-fry for 10 to 15 minutes on medium-high heat until tender.
Stir in red chili and turmeric powders and salt; cook covered for a few minutes until done.
Prep time: 10 min | Cooking time: 20 min | Serves: 2
source: “Curry Culture“, alive #309, July 2008