Follow these steps to boil the potatoes

• Peel the potatoes and dice them into small cubes
  
• Wash them thoroughly and place them in a pressure cooker and add 1/2 cup water and 1/2 tspn salt into the pressure cooker
  
• Close the pressure cooker and place it on medium flame and let 1 whistle blow
• As soon as 1 whistle blows off, turn the flame off
• As soon as you turn the flame off, release the whistle of the pressure cooker and release all the steam from cooker
• Open the cooker lid and keep the potatoes aside
  

Follow these steps to make the Potato Bhaji

• In a skillet or vessel add 1 tbspn ghee or oil and place it on medium flame
  
• Once the ghee turns hot, add the Cumin seeds and Mustard seeds
  
• Once the mustard seeds start to splutter, add the onions and chillies and mix well
  
• After about 5 minutes, add the Curry leaves and Ginger Garlic paste
  
• Let this cook for at least 7-8 minutes
  
• Then add in the potatoes along with the water
  
• Add turmeric powder, salt and lemon juice
  
• Mix it all well
  
• After about 3-4 minutes, add the chopped coriander and let it cook for another 2-3 minutes. You can add more lemon juice if u like.
  
• Your potato Bhaji is ready
  
• Enjoy your potato Bhaji with hot pooris or chapatis or dosas!! Enjoy😋😋😋

Follow these steps to make the Ginger Garlic paste

• Add the following into a mixer grinder

  *100 gms Garlic (skinned and roughly chopped)

  *60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)

  -Grind these two ingredients to a thick fine paste

  -Transfer this paste into an Air Tight container

  -As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid

  -Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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