Wash and boil potatoes just until fork tender. Allow them to cool and remove the skin from them. Cut into cubes, set aside.
Over medium heat pour oil to a pan. Once pan is hot, add cumin, ginger. Saute for 30 seconds.
Reduce the flame to low. Then add curry powder, chili powder, coriander, salt, black pepper and lemon juice.
Add in the boiled potatoes. Gently toss in the pan. Cook for 3 minutes on low heat.
Adjust seasoning with salt and black pepper, if needed.
Serve jeera aloo with chapati.
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