Flavor-Packed Nepali Potatoes | Tangy, Spicy & Vegan in 15!

Instructions

1. Heat oil in a pan. Sauté cumin seeds, finely chopped onion, garlic, ginger, and green chilies (if using) until the onion turns golden.
2. Add the blended tomato, turmeric powder, cumin-coriander powder, and salt to taste. Cook down the mixture until the tomato paste thickens and the oil separates.
3. Add the boiled, diced potatoes to the pan. Mix gently to coat the potatoes evenly with the spice mixture.
4. Serve hot, garnished with fresh parsley/coriander and roasted sesame seeds.