Start with dry roasting cumin seeds, coriander seeds, fennel seeds and dried red chilies until fragrant.
Then, add the dry roasted spices and ½ teaspoon dry mango powder to the blender and blend to a coarse powder. The Jeera Masala is ready to use, set it aside.
Heat oil in a heavy bottom pan. When the oil hot enough, reduce the flame to medium and add the cumin seeds and green chillies. Allow the cumin seeds to crackle for few seconds until fragrant, does not burn.
Add grated ginger and sauté for few seconds.
Then, add turmeric powder and cook for few seconds making sure it does not burn. Keep the flame medium as to avoid burning.
Then add boiled baby potatoes, salt and toss very well, cover and cook on low for 3-4 minutes. Tip: Let the potato sear for few extra minutes to give nice crispy golden layer.
After cooking boiled potatoes for few minutes, add ground jeera masala powder and mix. Cook on medium low for a minute only, cooking for too long may burn the masala.
Finally, add lemon juice (or lime juice) and chopped cilantro leaves and toss.
Serve hot with bread of choice, or dal rice or even with pulao rice.