Potato and Cumin Stir-Fry
A quick, fragrant Indian-style potato stir-fry with toasted cumin seeds and a hint of heat. Ready in about 20 minutes, perfect for breakfast, lunch, or a simple dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
- 4 medium potatoes
- 1 tsp cumin seeds
- 2 green chilies
- 1 medium onion
- 2 tbsp oil
- 1 tsp salt
Instructions
- 1
Peel and dice the 4 potatoes into 1/2-inch cubes. Finely chop the 1 onion and slice the 2 green chilies.
- 2
Heat the 2 tbsp oil in a large skillet over medium heat. Add the 1 tsp cumin seeds and cook until they sizzle and turn fragrant, about 30 seconds.
- 3
Add the chopped onion and green chilies. Cook, stirring, until the onion is soft and translucent, about 3-4 minutes.
- 4
Add the diced potatoes and 1 tsp salt. Stir to coat with the spices. Cover and cook over medium-low heat, stirring occasionally, until the potatoes are tender and lightly browned, about 12-15 minutes.
- 5
Uncover and increase heat to medium-high. Cook, stirring, for 2-3 minutes until any excess moisture evaporates and the potatoes get crispy edges. Serve hot, garnished with fresh coriander if you have it.
Tools you’ll need
- large skillet
- knife
- cutting board
- spatula
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