Spicy Aloo Sabzi

Step 1

Heat oil in a heavy-bottomed pot. Add kalonji (nigella seeds) and fry on medium heat until they start to pop.

Step 2

Add crushed ginger and garlic. Fry until the raw smell fades away.

Step 3

Lower the heat and mix in turmeric, red chili, and coriander powder. Fry for 30 seconds to a minute until aromatic. If the spices stick, splash a bit of water to deglaze the pan.

Step 4

Turn the heat up and add diced chili, tomatoes, and salt. Cook until the tomatoes start to soften and break down.

Step 5

Mix in the potatoes well, ensuring they are coated in the masala.

Step 6

Pour in ½ - 1 cup of water (just enough to cover the potatoes) and bring to a boil. Then lower the heat and simmer uncovered until the potatoes are cooked. Adjust the salt and heat to taste.

Step 7

Turn off the heat. Gently fold in diced cilantro and drizzle with lemon juice. Cover the pot with a tight lid and let it steam for an additional 5 minutes.