Jeera aloo

Boil the potatoes until they are firm but cooked through (don’t overcook them into mush). Let them cool completely before cubing; this helps them stay intact while frying.

Heat oil or ghee in a pan. Once hot, add the cumin seeds. Let them sizzle and turn a deep golden brown—this is where the flavor comes from!

Add the chopped green chilies and ginger. Sauté for 30 seconds until the raw smell goes away.

Add the cubed potatoes to the pan. Toss them on medium-high heat for 3-4 minutes until you see a slight golden crust forming on the edges.

Lower the heat. Add turmeric, red chili powder, coriander powder, and salt. Mix gently so the spices coat every potato piece.

Sprinkle the Amchur powder (or squeeze lemon juice at the very end). This cuts through the earthiness of the cumin.

Garnish with plenty of fresh coriander. Serve hot with parathas, poories, or as a side with dal-rice.

Boil the potatoes until they are firm but cooked through (don’t overcook them into mush). Let them cool completely before cubing; this helps them stay intact while frying.

Heat oil or ghee in a pan. Once hot, add the cumin seeds. Let them sizzle and turn a deep golden brown—this is where the flavor comes from!

Add the chopped green chilies and ginger. Sauté for 30 seconds until the raw smell goes away.

Add the cubed potatoes to the pan. Toss them on medium-high heat for 3-4 minutes until you see a slight golden crust forming on the edges.

Lower the heat. Add turmeric, red chili powder, coriander powder, and salt. Mix gently so the spices coat every potato piece.

Sprinkle the Amchur powder (or squeeze lemon juice at the very end). This cuts through the earthiness of the cumin.

Garnish with plenty of fresh coriander. Serve hot with parathas, poories, or as a side with dal-rice.