Warm Buttered Potato and Cucumber Stir-Fry

Instructions

1. 1

   Wash and peel the potatoes. Cut them into small cubes of about 1 cm.

2. 2

   Wash the cucumber and cut it into thin half-moon slices.

3. 3

   Peel and finely slice the onion.

4. 4

   In a large skillet or wok, melt the unsalted butter over medium heat.

5. 5

   Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

6. 6

   Add the sliced onion and sauté for 2-3 minutes until translucent.

7. 7

   Add the cubed potatoes and stir well to coat them in the butter and spices. Cook for 8-10 minutes, stirring occasionally, until the potatoes are almost tender.

8. 8

   Add the cucumber slices, salt, and chili flakes. Stir to combine.

9. 9

   Continue to cook for another 3-4 minutes, until the cucumber is just tender and the potatoes are fully cooked.

10. 10

    Taste and adjust seasoning if needed. Serve warm as a side or light main dish.