Rogue's Mouthgasmic Recipes: Indian - Aloo (Potato) Stir Fry

Region: India
Dish Type: Vegetarian Side Dish
Time: Roughly 45min -1 hour (including prep time)
Servings: 5-8 people
Served with: Paranthas,Rotis, Naan (Bread), Dal (Lentil Soup), Raitha (Seasoned Yogurt), Chawal (Steamed Basmati Rice)

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Ingredients:
4 Raw Aloo (Potatoes), peeled and diced into small cubes
1/2 Lemon deseeded and squeezed into a small cup

Place the following 2 spices on a plate:
1/4 Table spoon of Jeera (Cumin Seeds)
1/4 Tablespoon of Rai/Sarson Seeds (Mustard Seeds)

Place the following spices on a plate:
1/2 Tablespoon of salt
1/4 Tablespoon of Red Chilli Pepper
1/4 Tablespoon of haldi powder (turmeric powder)
1/4 Tablespoon of dried powdered dhania (coriander)
3 Tablespoons of Canola Oil

Instructions:
(1)
PREP: Take the Aloo (Potatos), rinse thoroughly with cold water, peel, and dice into small cubes. Then place in strainer and rinse with cold water again.

(2)
Preheat the pan on medium high heat for 4 minutes. Then add 3 tablespoons of canola oil. Make sure the pan is evenly coated.

(3)
After the oil has heated for 2 minutes, add the 1/4 tablespoon of Rai/Sarson Seeds (Mustard Seeds) and 1/4 tablespoon of Jeera (Cumin seeds) and stir. Your goal is to lightly stir and saute the seeds. Be cautious when doing this because drops of the heated oil and mustard seeds may splutter and fly out of the pan during the saute process.

(4)
Once the seeds are lightly roasted (which should take no more than half a minute), slowly add in the diced aloo (potato). The trick here is to add the aloo (potato) in little amounts and to stir them with the oil to coat them before adding the rest. This will give the diced aloo (potato) a consistent coating and prevent the the pieces from sticking to one other or to the bottom of the pan.

(5)
After stirring in the diced aloo (potato) with the sauteed seeds, wait about 5-8 minutes before adding the rest of the masala in. Before adding in the masala, make sure to mix them up, and then gradually stir it into the diced aloo (potato).

(6)
After stirring in the masalas, wait for 7 minutes before adding lemon juice (from half a lemon) evenly over the diced potatos and stir gently. Now place a cover on the pot, and make sure to stir the diced aloo gently every 5-7 minutes until it has been thoroughly cooked. Continue this for 15-20 minutes.