To make Kurkureet Batate, wash and peel the potatoes. Cut them into small cubes.

In a sauté pan, heat the oil. Add the cumin seeds and let them splutter.

Lower the flame and add the turmeric and chilly powder, then add the potatoes. The timing is important here.

You need to let the turmeric and chilly swirl in the oil but add the potatoes quickly enough before the spices burn.

Add salt to taste. Stir to combine so that potatoes are coated with the spice mix.

Cover the sauté pan with a large steel plate or any other concave lid. Pour some water on the plate.The steam cooks the potatoes. No water is added to the pan.

After few minutes, remove the lid carefully and once again stir the potatoes.

If they are already semi-cooked, leave the lid off and continue to cook them for another 8- 10 minutes on a high flame, stirring regularly to ensure the potatoes turn crispy but don’t char. Turn off the heat. 

Serve Kurkureet Batate with Dal Fry and Whole Wheat Lachha Paratha for a weekday meal.