Prepare the Potatoes: Wash the potatoes well.
Boil them in their skins until just fork-tender—be careful not to let them get mushy.
Drain the potatoes and set them aside to cool.
Once cool enough to handle, peel and chop them into 0. 75-inch (2 cm) cubes.
Sauté the Potatoes: Heat the oil or ghee in a large, heavy-bottomed nonstick pan over medium-high heat. If using mustard oil, allow it to heat until it just begins to smoke to mellow its pungent flavor.
Add the cubed potatoes and sauté, stirring occasionally, until they are lightly browned and crisp on the edges. Use a slotted spoon to remove the potatoes from the pan and set them aside.
Temper Spices & Cook Greens: In the same hot oil, add the cumin and black mustard seeds.
Fry for about 30 seconds, or until the mustard seeds turn gray and begin to pop and sputter. Immediately add the chopped fenugreek greens (or spinach), paprika, and turmeric.
Stir well, cover the pan, and reduce the heat to low.
Cook for 8-10 minutes, allowing the greens to wilt and cook down.
Combine and Finish: Return the browned potatoes to the pan with the greens.
Sprinkle in the salt and garam masala. Gently toss everything together to combine.
Cover the pan again and cook for another 2-3 minutes, until the potatoes are heated through.
Turn off the heat, drizzle with fresh lemon or lime juice, and serve immediately.
When using mustard oil, always heat it to its smoking point before adding other . This crucial step cooks off the raw, pungent taste, leaving a pleasant, nutty flavor.
