Here's the great thing about jeera aloo. Ok there are a few great things: it's dead easy and quick to make, it's great on its own with just rotis and some yogurt, it's also a great and no-fuss side dish if you're putting together a fancy main, and it's delicious. 

Here's how you pull it off.

Serves 4

Prep Time - 10 min

Cook Time - 35 min

Total Time - 40 min

Ingredients

1. Potatoes - 4 large (peeled and diced)

2. Cumin seeds - 2 tsp

3. Coriander - a handful/small bunch, coarsely chopped

4. Coriander powder - 1 heaped teaspoon

5. Vegetable or sunflower oil - 2 tbsp

6. Red chilli powder - 1/2 tsp

7. Salt

Instructions

1. Heat oil in a non-stick pan, on medium heat

2. Add the cumin seeds

3. When they start crackling/turning colour, add the diced potatoes

4. Stir to coat the potatoes with the cumin seeds and oil

5. Sprinkle the coriander powder and chilli powder and salt

6. Stir to coat the potatoes with the spices

7. Cover and cook for 30 minutes, opening and turning over the potatoes once in a while, to ensure they don't stick to the bottom of the pan

8. When the potatoes have cooked, add the coriander leaves and mix through

9. Allow to cook open for 1 or 2 more minutes

10. Turn the potatoes over again and cook for a couple more minutes. They're done when the inside is soft and the outside is turning brown and crisp

Notes

1. Test to see if the potatoes have cooked by poking with a sharp knife. Does it go through easily and does the potato piece feel soft against the knife?

2. Serve with chapattis/rotis/pooris and yogurt. That's all you need!