Alu Fry

Preparation Start by peeling and dicing the potatoes (4 medium) into small cubes. Finely chop the onion (1 medium), ginger (1 inch), and green chilies (2-3). Gather all the spices and ingredients for easy access.

Sautéing the Potatoes (4 medium) Heat vegetable oil (2 tablespoons) in a pan over medium heat. Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon). Once they start to splutter, add the chopped onion (1 medium), ginger (1 inch), and green chilies (2-3). Sauté until the onions turn golden brown. Add the diced potatoes (4 medium) and mix well.

Adding Spices Sprinkle turmeric powder (½ teaspoon), red chili powder (½ teaspoon), coriander powder (1 teaspoon), garam masala (½ teaspoon), and salt (1 teaspoon) over the potatoes (4 medium). Mix thoroughly to coat the potatoes (4 medium) with the spices. Cover the pan and cook until the potatoes (4 medium) are tender, stirring occasionally. If the potatoes (4 medium) start to stick to the pan, sprinkle a little water to prevent sticking.

Finishing Touches Once the potatoes (4 medium) are cooked through and lightly crisp, drizzle lemon juice (1 teaspoon) over the dish and give it a final stir. Garnish with fresh cilantro leaves. Remove from heat and serve hot as a delightful side dish or snack.