Cumin/geera and potatoes seem to have a natural affinity. Potatoes, being bland and porous, easily absorb the flavour of whatever they are cooked with (it is one of the reasons potatoes are added to foods while cooking to remove excess salt). Geera on the other hand is one of those spices that can be assertive or mild depending on the application – toasted whole in hot oil the spice seeps into the oil imbuing it with flavour that works harmoniously
