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Rinse potatoes under running water and boil them just until fork tender, without making them mushy.
Cool them and peel off the skin. Cube them to desired sizes. I cut mine to about 1 inch pieces. Set them aside.
Pour oil or ghee to a hot pan. When the oil turns hot, add cumin seeds.
When they begin to splutter, add ginger. Saute for 30 to 60 seconds.
Reduce the flame to low. Then add in hing, turmeric, red chili powder, cumin powder, coriander powder, salt and mango powder (optional). Make sure the pan is not too hot at this stage as we don't want the spices to burn.
Take kasuri methi in your palm and crush them in between your palms. Add it here. Saute till fragrant. This takes just a minute.
Pour 3 tablespoons water and combine well. Very soon the mixture thickens.
Add in the boiled aloo. Toss them gently and cover the pan. Cook for 2 to 3 mins on a low heat.
Sprinkle coriander leaves. Taste test and add more salt if needed. If you have not added mango powder, sprinkle lemon juice.
Serve jeera aloo with rice-dal, poori, roti or chapati.