(SOURCE: Indian Cookbook by Pushpesh Pant - Aloo kee Gutake)
2 tbsp olive oil
1 1/2 tsp cumin seeds
pinch of ground turmeric
500g potato wedges
1. Heat the oil in a pan over high heat, then reduce the heat. Add the cumin seeds and stir-fry for about 30 seconds. Add the turmeric and immediately afterwards the potato wedges. Stir well and sprinkle over a very little amount of water just to make them damp.
2. Season with salt, then reduce the heat to very low, cover and cook for about 15 to 20 minutes, or until the potatoes are tender. Garnish with chopped coriander.