1. Prepare the Vegetables:

   • Dice one yellow onion.

   • Chop 4 russet potatoes, ensuring to cut off any spots that are browning.

   • Chop the cilantro for garnish.

Cooking:

2. Fry the Onions and Spices:

   • In a pan, heat vegetable oil over medium-high heat.

   • Add half of the diced yellow onion to the pan.

   • Add 1/2 tablespoon of turmeric powder, 3 chopped green chili peppers, 2-3 pinches of cumin seeds (jeera), and a pinch of black cumin seeds (kaala jeera).

   • Stir the mixture for 30 seconds.

3. Cook the Potatoes:

   • When the onions start to brown, add the chopped potatoes to the pan.

   • Mix until the potatoes are evenly coated with the turmeric and spice mixture.

   • Add 1/4 cup of water to the pan.

   • Let the potatoes cook until they are softened, stirring occasionally to prevent sticking.

4. Add Remaining Onions and Cook:

   • Add the remaining half of the diced onions to the pan.

   • Continue to cook until the onions are soft and the potatoes are fully cooked.

5. Garnish and Serve:

   • Add the chopped cilantro to the pan.

   • Stir gently to combine and prevent the potatoes from sticking to the bottom of the pan.

Finished dish.