
Made with AI
Peel and dice the 4 large potatoes into bite-sized pieces.
Boil the diced potatoes in salted water until they are tender, about 10-15 minutes. Drain and set aside.
Thinly slice the 2 medium onions.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds to the hot oil. Let them sizzle for a few seconds until they start to pop.
Add the sliced onions to the pan and sauté until they are golden brown.
Add 1 teaspoon of red chili powder and salt to taste. Mix well.
Add the boiled potatoes to the pan and toss to coat them with the spices and onions.
Squeeze the juice of 1 lemon over the potato mixture and mix well.
Garnish with fresh coriander leaves and serve warm or at room temperature.