Aloo Kura

1. 1
   boil · ~12 min

   Boil the potatoes until just tender.

   1.Add potato cubes and water to a pot and bring to a boil.

   2.Add 0.25 tsp salt and cook until the potatoes are just tender but not falling apart, about 8-10 minutes.

   3.Drain well and let the potato cubes sit for 2 minutes so excess moisture dries off.

   TIPKeep the potatoes slightly firm so they hold their shape when tossed with the tempering.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and urad dal; cook until the dal turns light golden.

   4.Add curry leaves, green chili, and ginger and cook for 20-30 seconds.

   TIPUse medium heat here so the urad dal turns golden without burning.
3. 3
   saute · ~5 min

   Cook the onion.

   Add the sliced onion and sauté until soft and lightly golden, about 4 to 5 minutes.

4. 4
   saute · ~2 min

   Add the spices and potatoes.

   1.Add turmeric powder, red chili powder, and the remaining 0.25 tsp salt.

   2.Mix quickly so the spices bloom in the oil without scorching.

   3.Add the boiled potatoes and toss gently to coat them well.
5. 5
   saute · ~6 min

   Cook until the potatoes are well coated.

   Cook on low to medium heat for 5 to 6 minutes, turning gently now and then, until the edges look slightly crisp and the masala clings to the potatoes.

   TIPDo not stir too often or the potato cubes will break and turn mushy.
6. 6
   garnish

   Finish with lemon juice and coriander leaves.

   Turn off the heat, drizzle in the lemon juice, add chopped coriander leaves, and toss once gently.

7. 7
   serve

   Serve the Aloo Kura hot.

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