Cook the potatoes in a pan, stove-top pressure cooker, or Instant pot until they are barely fork-tender and not crumbly.
If you cooked the potatoes in a stove-top pressure cooker or Instant pot, let them cool to room temperature, then peel and cut into small cubes.
Heat oil in a pan over medium heat until it becomes hot.
Turn down the heat and add cumin seeds. Stir the seeds constantly to avoid burning as they crackle in the oil.
Mix in chopped green chillies.
Stir in the potato cubes.
Sprinkle turmeric powder, red chili powder, and salt to taste, and mix everything well.
Cook the potatoes for 2 to 3 minutes on low to medium flame, stirring often.
Add lemon juice, starting with 1 teaspoon, and continue to add more to reach your desired level of tanginess.
Mix in ¼ cup chopped coriander leaves.
Combine everything well and turn off the heat.
Ingredients
Directions
Cook the potatoes in a pan, stove-top pressure cooker, or Instant pot until they are barely fork-tender and not crumbly.
If you cooked the potatoes in a stove-top pressure cooker or Instant pot, let them cool to room temperature, then peel and cut into small cubes.
Heat oil in a pan over medium heat until it becomes hot.
Turn down the heat and add cumin seeds. Stir the seeds constantly to avoid burning as they crackle in the oil.
Mix in chopped green chillies.
Stir in the potato cubes.
Sprinkle turmeric powder, red chili powder, and salt to taste, and mix everything well.
Cook the potatoes for 2 to 3 minutes on low to medium flame, stirring often.
Add lemon juice, starting with 1 teaspoon, and continue to add more to reach your desired level of tanginess.
Mix in ¼ cup chopped coriander leaves.
Combine everything well and turn off the heat.