Jeera Aloo — Cumin-Scented Potatoes with Fresh Ginger

Peel potatoes and cut into 3cm cubes. Rinse briefly to remove excess starch and pat dry with a clean kitchen towel.

Mince the fresh ginger finely. You want about 1 tablespoon total.

Roughly chop the cilantro leaves and stems. Cut the lemon in half and squeeze out the juice.

Heat sunflower oil in a wide frying pan over medium heat. When oil shimmers, add the cumin seeds.

Let the cumin seeds sizzle and pop for 30 seconds until fragrant and slightly darker. Do not let them burn.

Add the minced ginger and stir-fry for 1 minute until the raw smell mellows and edges turn golden.

Add cubed potatoes to the pan. Toss to coat every piece in the spiced oil.

Sprinkle turmeric and salt over the potatoes. Stir gently to distribute evenly.

Cook covered over medium-low heat for 15-18 minutes, stirring every 5 minutes to prevent sticking.

Uncover and raise heat to medium. Cook another 5-7 minutes, stirring occasionally, until potatoes are golden-brown and fork-tender.

Remove from heat. Drizzle with fresh lemon juice and fold in the chopped cilantro.

Taste and adjust salt if needed. Serve immediately as a side dish with roti, dal, or rice.