Dry Potato Curry - cooking recipe

Ingredients

30 g ghee or 30 g butter
1/2 teaspoon mustard seeds
1 medium onion, finely chopped
2 tablespoons coriander, chopped or 2 tablespoons mint leaves
1 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 teaspoon paprika
1 1/2 teaspoons salt
4 -6 potatoes, peeled and cubed
1 teaspoon garam masala
1 tablespoon lemon juice

Preparation

Heat ghee in large saucepan and fry mustard seed until it pops.
Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
Mix well and then stir in the potatoes.
Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
Shake saucepan occasionally to prevent sticking.
Add garam masala and lemon juice about 10 minutes before the end of the cooking time.