Orange and Gold...

Golden Potatoes with a garnish of fresh carrots, spiced up with cumin, black cumin, fennel!

Happy at the sunlight streaming in....

Single serving: Ingredients

2 medium sized yukon gold poatoes

1/3 cup shredded carrots

1/4 tsp cumin

1/4 tsp fennel seeds

pinch-black cumin

pinch turmeric powder

1/2 dried chilli, flaked

salt

pinch of sugar

3 tsps vegetable oil [half ghee optional]

fresh corainder for garnish

Method

Parboil the potatoes [ this reduce's the roasting, stirring, watching time! :)]

Scoop out potato balls with a melon scoop [there will be leftover potato scraps; moi uses it for Stuffed Parathas]

Heat oil in a pan,

Temper the cumin, fennel and the black cumin,

Add the turmeric powder,

Add the potato balls, stir and fry until they start turning brown in parts,

Season with salt  and the chilli flakes and fry for a couple of minutes,

Take out of the pan,

Add the shredded carrots to the pan,

Add the pinch of sugar and cook  on high heat for just a minute,

Garnish the potatoes with the carrot and coriander.