Bengali style hing aloo

On a rainy evening, the thing you crave most is pure unadulterated carbs, and that's a draw I can never resist. Not wanting to make something very elaborate, I had this really simple Bengali dish for dinner with parathas and dahi phulki, and a more satisfying meal I haven't had in a long time!

200 gms baby potatoes, or 2 large potatoes

1 tbsp mustard oil

A pinch of hing

A pinch of haldi powder

1/2 tsp cumin seeds

Salt to taste

Method:

Boil the potatoes till cooked, peel and keep aside. If using large potatoes, cut into eights. 

Heat the mustard oil, splutter the cumin seeds. Add hing and haldi powder, mix, and immediately add the potatoes. On a low flame, fry for 2-3 minutes. Add salt and mix well. 

Serve hot.