Ingredients:

• 6-8 medium or big – potatoes, diced into pieces
• 1.5 tsp – jeera/cumin seeds
• 1/2 tsp – Ginger paste
• 2.5 tsp – dhania-jeera power (cumin-coriander powder)
• 1/2 tsp – Tomato ketchup
• juice of one small Lemon
• 2 tsp – jalapeno peppers
• 2 tsp – Canola Oil
• salt to taste

Method:

1. Pre-heat oven at 350 degrees for about 15 minutes.
2. Take a large and wide baking dish and grease it with canola oil.
3. In this dish, mix together the diced potatoes, the dhania-jeera powder, the ginger paste, a little oil, the tomato ketchup, and the fresh lemon juice.
4. Add and adjust salt.
5. Then lightly sprinkle the jeera all over the dish, making sure that a little goes inside the top layer of the potatoes as well.
6. Then sprinkle the jalapeno peppers.
7. Cover the dish with an aluminium foil, and bake for about 20 minutes at 350 degrees.
8. Check to see that the potatoes are not overdone, burnt, or hard.
9. Then reduce the heat to 300 degrees, and bake for another 15 to 20 minutes.
10. Switch off, and keep the dish inside the oven till you are ready to serve it.

Recipe courtesy of Shyamolika