Spicy Tomato Potato Stir-Fry

1.Rinse the diced potatoes under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel.

2.Heat the vegetable oil in a large non-stick skillet or wok over medium heat.

3.Add the mustard seeds and cumin seeds to the hot oil. When they begin to crackle, add the chopped onions and sauté until translucent, about 3-4 minutes.

4.Add the minced garlic and chopped green chili to the pan and sauté for another 1 minute until fragrant.

5.Add the diced potatoes to the pan, stir well to coat with the oil and spices, then cover and cook on medium-low heat for 10-12 minutes, stirring occasionally to prevent sticking. The potatoes should become tender and slightly crispy on the edges.

6.Once the potatoes are nearly cooked, add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to combine all ingredients.

7.Cook uncovered for another 5-7 minutes, stirring occasionally, until the tomatoes break down and create a tangy sauce that coats the potatoes.

8.Check the seasoning and adjust salt or chili as needed.

9.Turn off the heat and stir in the lemon juice for a fresh tangy finish.

10.Garnish with chopped fresh cilantro leaves before serving.