Aloo Ke Gutke

Boil the potatoes in salted water until just tender (about 15 minutes). Drain and let them cool slightly, then peel and cut into halves or quarters.

Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches smoking point, then reduce to medium heat. This removes the raw pungency of the oil.

Add fenugreek seeds and dry red chillies to the hot oil and let them splutter for 30 seconds.

Add cumin seeds and let them crackle for another 30 seconds.

Add the boiled potato pieces to the pan and toss to coat them in the tempered oil.

Sprinkle turmeric powder, coriander powder, red chilli powder, and salt over the potatoes. Toss well to coat evenly.

Cook on medium-high heat, stirring occasionally, for 8–10 minutes until the potatoes develop a golden, slightly crispy crust.

Sprinkle amchur powder over the potatoes and toss once more. Cook for another 2 minutes.

Garnish with fresh coriander leaves and serve hot as a side dish with dal-rice or as a snack with green chutney.