Ingredients
Method
- Thoroughly wash and clean potatoes under running water. Boil the potatoes with enough water to cover them and a pinch of salt in an Instant Pot or pressure cooker for 6-8 minutes on low pressure.
- Release the steam and transfer the potatoes into a large bowl with cold water. Let the potatoes rest in cold water for about 10 minutes for easy peeling. Peel the skin off of the potatoes and set them aside.
- Heat the oil in a large skillet or a wok on medium heat. Add mustard seeds to the hot oil. Once the mustard seeds start to pop, bring the heat down to low.
- Now add ginger-garlic paste, turmeric, salt, and cumin-coriander powder. Stir continually and cook for few seconds then add Kashmiri chili powder.
- Quickly add boiled potatoes and toss them gently to coat the spices. Turn off the heat and garnish it with fresh cilantro and a squeeze of lemon juice.
- Serve it hot with Roti or Indian fryums.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
