A celebration table can include both sweets and savory dishes. These cumin potatoes offer a simple savory side for the egg-free, onion-free, garlic-free menu in our Diwali feature. The article introduces the holiday for readers learning about it for the first time.

Tender potatoes are tossed with fragrant cumin seeds, ginger, turmeric, and lemon. This plant-based version contains no onion or garlic and works as a simple savory side.

Recipe information

Prep: 15 minutes | Cook: 25 minutes | Total: About 40 minutes | Servings: 4 | Difficulty: Easy (2 of 5) | Cost: Low (2 of 5) | Region: North Indian. Times are approximate.

Ingredients

• 1 1/2 pounds waxy potatoes, about 680 grams, peeled and cut into 3/4-inch cubes
• 2 tablespoons neutral vegetable oil
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon finely grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground red chile powder, or less to taste
• 3/4 teaspoon fine salt, plus additional salt to taste
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. Put the potatoes in a saucepan and cover with cold water. Bring to a gentle boil, then simmer for 10–15 minutes, until just tender. Drain well and let the surface moisture evaporate for 5 minutes.
2. Heat the oil in a wide skillet over medium heat. Add the cumin seeds and stir for about 30 seconds, until fragrant and a shade darker. Do not let them blacken.
3. Add the ginger and stir for 30 seconds. Reduce the heat to low and stir in the turmeric and chile powder, then immediately add the drained potatoes and salt.
4. Toss gently to coat. Cook over medium-low heat for 5–7 minutes, turning occasionally, until the potatoes are hot and lightly golden at some edges.
5. Remove from the heat. Add the lemon juice and cilantro, toss gently, and taste for salt. Serve warm.

Cook’s notes

This recipe is plant-based and contains no onion, garlic, eggs, alcohol, or asafoetida. Use single-ingredient spices and clean utensils suited to your household’s practice. Do not describe it as suitable for every Hindu fast: fasting rules, permitted seasonings, salt, and ingredients vary. Potatoes also make it unsuitable for Jain diets that exclude root vegetables.