Fiery Potato Bhujia

Warm the oil and add kalonji, frying briefly until they start to pop.

Incorporate the chopped onion and cook on medium-low heat for 5-7 minutes until browned.

Mix in the crushed ginger and garlic, frying for 30 seconds or until they release their aroma.

Add the ground spices, frying for 30 seconds to 1 minute until they become fragrant, adding a splash of water if needed to deglaze.

Introduce the chili, tomatoes, and salt, frying on high heat for about 5 minutes to soften the tomatoes.

Stir in the potatoes, ensuring they are well coated in the masala.

Pour in ½ - 1 cup of water, just enough to cover the potatoes, and bring to a boil.

Reduce the heat and let the masala simmer in an uncovered saucepan until the potatoes are tender.

Taste for salt and spice, adjusting as needed.

Turn off the heat and gently mix in the diced cilantro.

Drizzle with lemon juice, cover with a tight-fitting lid, and let the potatoes steam for an additional 5 minutes.
Serve with roti.