A quick and flavorful Indian-inspired potato dish, perfect for any meal.
Dice the potatoes into small, even cubes.
Uniformly sized cubes ensure even cooking.
Heat the oil in a wok over medium heat.
Use a non-stick wok to prevent sticking.
Add the diced potatoes to the wok and stir-fry for 5 minutes.
Stir frequently to avoid burning.
Lower the heat, cover the wok, and let the potatoes cook for 10 minutes, stirring occasionally.
Covering helps the potatoes cook evenly.
Add turmeric, red chili powder, salt, cumin seeds, and fennel seeds to the potatoes. Stir well.
Toast the spices slightly to release their aroma.
Cook uncovered for another 5 minutes, stirring occasionally, until the potatoes are tender and slightly crispy.
Increase heat slightly to achieve a crispy texture.
Garnish with fresh cilantro and serve warm.
Add cilantro just before serving for maximum freshness.
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