Spicy Potato and Tomato Stir-Fry

1.Heat the vegetable oil in a large skillet or wok over medium heat.

2.Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Stir in the sliced onions and sauté until they turn translucent and slightly golden, about 5 minutes.

4.Add the minced garlic and grated ginger, cooking for another minute until aromatic.

5.Incorporate the diced potatoes into the skillet, stirring well to coat them with the oil and spices.

6.Sprinkle in the red chili powder, turmeric powder, and salt. Mix thoroughly to ensure the potatoes are evenly seasoned.

7.Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender and crispy.

8.Once the potatoes are cooked, add the chopped tomatoes and stir gently to combine.

9.Cook for an additional 5 minutes, allowing the tomatoes to soften and release their juices, creating a flavorful sauce.

10.Taste and adjust seasoning if necessary, then remove from heat.

11.Garnish with fresh cilantro before serving.