Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, cubed into 1-inch pieces
  • 3 tbsp Vegetable oil
  • 1 medium Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 tbsp Lemon juice
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric powder
  • 1 tsp Ground coriander
  • 1 tsp Garam masala
  • 1/2 tsp Chili powder
  • 1 tsp Salt
  • 1/4 cup Fresh cilantro, chopped

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer for 5–7 minutes until fork-tender but not falling apart.
  2. Drain potatoes in a colander and let them steam-dry for 2 minutes, shaking the colander gently to roughen the edges of the cubes.
  3. Heat vegetable oil in a skillet over medium-high heat until shimmering. Add par-boiled potatoes in a single layer and sear without stirring for 3–4 minutes per side until golden brown.
  4. Push potatoes to the edges of the pan to create a hole in the center. Add cumin seeds, then stir in diced onion, minced garlic, and grated ginger. Sauté for 3 minutes until translucent.
  5. Sprinkle turmeric, coriander, garam masala, chili powder, and salt over the potatoes. Stir well to coat every cube in the spice paste.
  6. Cook for another 5 minutes on medium heat until the spices are toasted and potatoes are mahogany-colored. Remove from heat and stir in lemon juice and fresh cilantro.