Sukha Aloo

1. 1
   prep

   Boil and cube the potatoes.

   1.Wash 500 g potatoes and boil in a pot of water until fork-tender (10-12 min).

   2.Drain, let cool slightly, then peel the skin.

   3.Cut the potatoes into bite-sized cubes and set aside.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat 2 tbsp oil in a kadai or wide pan over medium heat until shimmering.

   2.Add 1 tsp cumin seeds and 0.5 tsp mustard seeds. Let them splutter (30 sec).

   3.Drop in 8 fresh curry leaves and 2 slit green chilies. Sauté until fragrant (10 sec).

   TIPCover the pan briefly with a lid if the mustard seeds start popping aggressively.
3. 3
   saute · ~4 min

   Sauté the onions.

   1.Add 1 finely chopped onion to the pan.

   2.Cook, stirring often, until the onion turns translucent and soft (3-4 min).
4. 4
   saute

   Bloom the spice powders.

   1.Add 1 pinch turmeric powder, 1 pinch red chili powder, and 1 tsp coriander powder.

   2.Stir quickly for 15-20 seconds until the spices release their aroma but don't burn.

   TIPKeep the heat low here — dry spice powders can burn fast and turn bitter.
5. 5
   saute · ~2 min

   Toss the potatoes with the spices.

   1.Tip the cubed boiled potatoes into the pan.

   2.Add 0.5 tsp salt and 1 pinch dry mango powder.

   3.Gently toss everything together so the potatoes are evenly coated with the spice mixture.

   4.Spread the potatoes in a single layer and cook undisturbed for 2 minutes.

   TIPLetting the potatoes sit in a single layer gives them a lightly crisped edge. Don't stir too much.
6. 6
   saute · ~3 min

   Finish cooking and add final touches.

   1.Give the potatoes a final gentle stir and cook for another 2-3 minutes.

   2.Switch off the heat. Squeeze 1 tsp lemon juice over the top.

   3.Sprinkle 2 tbsp chopped coriander leaves and fold through.
7. 7
   garnish

   Garnish with extra coriander and serve hot with roti or poori.

   TIPA small dollop of fresh yogurt on the side balances the gentle heat beautifully.

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