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1 Tbsp Cumin Seeds
2 ¾ Cups Cubed Potatoes
3 Tbsp Oil
1 Tbsp Chili Powder (Recipe Follows)
¼ tsp Turmeric
1 ½ Tsp Lemon Juice
Salt to Taste
2 Tbsp Fresh Cilantro (1 Tbsp Dried Cilantro)
6 Whole Red Chilies (Alternatively 4 Tbsp Cayenne Powder can be used, spicer potatoes use a hotter chili or for less spicy use ancho or smoked paprika)
1 Tbsp Lemongrass
1 Tbsp Ginger Powder
1 Tbsp Granulated Onion
1 Tsp Salt
Grind Chilies with dry spices till consistent and finely ground and seal in an air tight container.
Heat Oil over medium in a nonstick pan
Add Cumin Seeds and cook until they crackle and are fragrant
Add Potatoes and Cook for 10-12 minutes, until cooked (able to easily slide a fork through)
Add in Chili Powder, Turmeric, lemon juice, and cilantro and cook another 1-2 Minutes, (Add a small bit of oil if too dry) Serve and enjoy