Aloo Jeera Indian Potato and Cumin Recipe
1 1/4 lb. Potatoes, peeled, diced, and set in a bowl of cool water
2 tbsp. oil (I like mustard, but peanut, canola, safflower etc work)
4 tsp. Cumin seeds (Depending on your preference)
2 tsp. minced garlic (or less, to taste)
1 tsp. ground coriander
1/2 tsp. salt (or more, to taste)
1/2 tsp cayenne pepper, or less to taste
1 regular tomato or 2 small tomatoes, chopped and deseeded
1 small handful fresh cilantro, rinsed and chopped

Rating: 7
Original Source: Adapted from the Bombay Cafe and various online recipes.

Heat oil in your cast iron pan and add cumin seeds. Add your diced potatoes and then mix in your minced garlic, coriander, salt, and cayenne pepper. Combine thoroughly and then lower heat. Cover and cook for 25 minutes. Test for doneness. When almost fork tender, add your chopped tomato and cilantro, cover and let cook for another 5 minutes or so. Taste, add any seasonings you like, and serve.