### TranslatedIngredients: 500 grams Baby Potatoes,4 tablespoons Sunflower Oil,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),1 teaspoon Amchur (Dry Mango Powder),Salt - to taste,1 Lemon - Juice,1 tablespoon Coriander (Dhania) Seeds,4 Dry Red Chillies,1 teaspoon Whole Black Peppercorns,1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Cumin seeds (Jeera) ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Masala Roasted Aloo Recipe, first wash the potato and par boil them in the pressure cooker for one or two whistles over medium heat. Once the pressure released from the cooker, open the cooker, peel the boiled potato and set aside in a bowl.In a cast iron skillet dry roast the coriander seeds, fennel seeds, cumin seeds, dry red chilies and black peppercorns for the spice mix till they are slightly browned and fragrant.Turn off the heat and allow it to cool a bit. Once cooled grind the spice mix into a fine powder. Transfer to a bowl and keep aside. The next step is the roast the potatoes. Heat oil in stir fry pan over medium heat. Add cumin seeds and asafoetida.Once the seeds crackle, add the boiled baby potatoes (aloo) along with fresh spice mix, dry mango powder and salt.Stir to combine well and roast the potatoes until they turn crisp from outside. Garnish the Masala Roasted Aloo with freshly chopped coriander leaves and drizzle lemon juice just before serving. Serve Masala Roasted Aloo along with Rajasthani Kadhi, Satvik Carrot Sprout Salad and Phulka for an everyday meal.