Quick Jeera Aloo

Steps

1. 1.

   1.

   Cube The Boiled Potatoes** Use potatoes boiled earlier until just tender (or leftovers). Peel if you like, cut into 2 cm cubes, and pat dry well so they fry instead of steam.

2. 2.

   Heat The Cumin

   Warm oil in a wide pan on medium. Add cumin seeds and let them darken and smell nutty, about 30 seconds. Add asafoetida if using.

3. 3.

   Add Aromatics

   Stir in slit green chillies and finely chopped ginger. Cook 30 seconds so the raw ginger edge softens.

4. 4.

   Spice The Pan

   Lower the heat slightly. Add turmeric, ground coriander, red chilli powder, and salt. Stir for 10 seconds so the spices bloom in the oil without burning.

5. 5.

   Toss The Potatoes

   Add the potato cubes. Toss gently to coat. Cook 4 to 5 minutes, turning now and then, until the edges pick up a light crust and the spices cling.

6. 6.

   Finish Bright

   Take off the heat. Add lemon juice, amchur if using, and chopped coriander. Toss once. Taste for salt and serve hot.