Aloo Jeera

Serves two.

I love the flavor of ginger and coriander. Typically, you wouldn't make this side dish with these ingredients. But, I do. Feel free to make without.

You need -

4 small-medium sized potatoes

Some red chili powder, garam masala, asafoetida, salt to taste

Cumin seeds for garnishing

Freshly chopped ginger and coriander

What you have to do -

- Pressure cook/Microwave the potatoes until they're soft enough to be eaten directly

- In a kadai, heat some oil and add the cumin seeds, asafoetida and chopped ginger

- Once it turns dark brown, add the chopped pieces of soft potatoes

- Allow the oil to coat each piece gently - do not add more than a total of 2 tsps of oil unless you want it crunchy

- Mix the salt, garam masala and chili powder in a spoon of water and then sprinkle on to the potatoes

- Mix it up well and cook for another 3-4 minutes while ensuring that no one side burns

- Garnish with freshly chopped coriander for an interesting flavor

Serve with -

- Rotis & dal

- Rasam & rice