Rinse potatoes under running water and boil them just until fork tender, without making them mushy.

To boil on stovetop - Add them to a pot & pour enough water to cover them. Bring the water to a rolling boil and reduce the flame to medium. Cover the pot and boil them until fork tender yet firm.

To cook them in pressure cooker, pour 1 cup water to the pressure cooker. Place the potatoes in it. Pressure cook for 3 to 4 whistles depending on the size of the potatoes. When the pressure releases naturally, open the lid and remove the potatoes.

Cooking in Instant pot - Pour 1 cup water to the IP. Place a trivet and then the potatoes over them. Press pressure cook button and set the timer for 6 to 8 mins, depending on the size. The largest russet potatoes will take about 10 minutes. When the pressure drops, remove the potatoes.

Cool them and peel off the skin. Cube them to desired sizes. I cut mine to about 1 inch pieces. Set them aside.

Pour oil or ghee to a hot pan. When the oil turns hot, add cumin seeds.

When they begin to splutter, add ginger and green chilies. Saute for 30 to 60 seconds.

Reduce the flame to low. Then add in hing, turmeric, red chili powder, cumin powder, coriander powder, salt and mango powder (optional). Make sure the pan is not too hot at this stage as we don't want the spices to burn.

Take kasuri methi in your palm and crush them in between your palms. Add it here. Saute till fragrant. This takes just a minute.

Pour 3 tablespoons water and combine well. Very soon the mixture thickens.

Add in the boiled aloo. Toss them gently and cover the pan. Cook for 2 to 3 mins on a low heat.

Sprinkle coriander leaves. Taste test and add more salt if needed. If you have not added mango powder, sprinkle lemon juice.

Serve jeera aloo with rice-dal, poori, roti or chapati.