Chop potatoes into small cubes or thin slices.
Heat oil in a heavy based frying pan, add curry leaves, crushed cumin seeds and dry chillies (if using).
Stir the potatoes and allow to cook on low heat (if necessary add a little bit of water) till soft and tender.
Remove lid, season with salt, amchur and lemon juice and allow to cook uncovered for a further 3-5 minutes
Remove from heat and serve with hot rotis.Recipe reprinted with permission of Healthy Vegetarian Foods. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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