• Potatoes – 4 medium Boiled, peeled and cubed
• Oil - 1 ½ tablespoon
• Cumin seeds - 1 ½ teaspoon
• Green chilies - 2 chopped finely
• Ginger - 1 teaspoon minced
• Turmeric powder - ½ teaspoon
• Salt to taste
• Mustard seeds - 1 tablespoon
• Curry leaves - 6
• Red chili powder - ½ teaspoon
• Kashmiri red chili powder - ½ teaspoon 
• Coriander powder - ½ teaspoon
• Lemon juice or lime juice - 2-3 teaspoons
• Cilantro or coriander leaves - 2 tablespoons

1. Boil the potatoes till soft yet firm. Once cooled, peel them and cut into cubes.
2. Heat the oil in a pan on medium heat. Once hot add cumin seeds, mustard seeds, and curry leaves sauté till they are browned.
3. Mix in green chilies and ginger, cook for a minute.
4. Add turmeric powder, Kashmiri red chili powder, and mix quickly.
5. Immediately add potatoes, salt, red chili powder, and coriander powder.
6. Mix and cook for 2 minutes. If needed add a splash of water.
7. Lastly, add lemon juice and coriander leaves.
8. Mix well and turn off the stove.

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