Preparation

1. Step 1

   Take the boiled potatoes, apply a little oil, and roast them directly over a flame until slightly charred for a smoky flavor.
2. Step 2

   Then, peel if needed and mash roughly. Set aside.
3. Step 3

   In a pan, heat 1.5 tbsp oil.
4. Step 4

   Add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and green chilies.
5. Step 5

   Sauté briefly, then add onions and cook until golden.
6. Step 6

   Add tomatoes and cook until soft and mushy.
7. Step 7

   Mix in turmeric, red chili powder, garam masala, salt, and kasuri methi.
8. Step 8

   Stir well and cook for 1–2 minutes.
9. Step 9

   Add the roasted mashed potatoes and mix well with the masala.
10. Step 10

    Now add the roasted singhada flour and lemon juice and stir everything together.
11. Step 11

    Cook for another 2–3 minutes, stirring gently.
12. Step 12

    Serve hot with roti, paratha, or as a side with dal-rice for a satisfying meal.