2 medium or 1 ½ cupsPotatoesBoiled, peeled and cubed (See Notes)
1 ½teaspoonsCumin seeds
2Green chilieschopped finely
½teaspoonRed chili powder
2-3teaspoonsLemon juiceor lime juice
2tablespoonsCilantro or coriander leaves
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle. Seeds will get a nice brown color and you’ll have a nice toasty aroma of the cumin.
Now add ginger and green chili. Saute for 30-40 seconds or until the raw smell of ginger goes away.
Add turmeric powder and mix.
Immediately add cubed potatoes, salt, red chili powder, and coriander powder.
Mix well so all the masala is coated to the potatoes. Cook for 1-2 minutes or until potatoes get shot. If it is sticking to the pan then add a splash of water and continue.
Now add lemon juice and mix. Turn off the stove. Garnish with chopped cilantro and serve.
Sauteing the cumin seeds till they are brown in color is MUST. Otherwise, you will not get a good cumin flavor. As the cumin fry in the oil, they give a strong aroma. This is what we are looking for.Boiling potatoes:
Once they are cool to touch, peel and discard the skin. Cut into cubes.
Be careful while boiling potatoes. They should be just soft (not overcooked where they become crumbly or mushy).
To get the clean-cut and nice cubes of potatoes, always let the boiled potatoes cool down completely and then chop. If chopped/cubed while they are piping hot, they will surely break and become crumbly.