Ingredients

Ingredients (use vegan versions):

5 medium potatoes, boiled and diced
2 tomatoes, finely chopped
1 onion, finely chopped
fresh ginger, finely chopped (to taste)
1 tablespoon cumin seeds
1 tablespoon tumeric powder
1 teaspoon amchur powder
cayenne pepper (to taste)
2 tablespoon lemon juice
1 jalepeno pepper, diced

Directions:

Saute cumin seeds in oil over medium heat for 30 seconds or until browned. Add the potatoes and stir until the seeds are about evenly distributed over the potatoes. Add the ginger, tumeric, and cayenne pepper. You can vary the amount of cayenne pepper to suit your taste. Stir frequently, adding the tomatoes and onions. Continue stirring, and add the the amchur powder and jalepeno pepper. For a more mild version, it is possible to omit the pepper. Add the lemon juice while stirring. Cook for about 2 minutes more and serve hot.

Serves: 4-6

Preparation time: 30 mins