Additionally add 2 boiled and cubed potatoes. (i have pressure cooked potatoes for 2 whistles)

mix gently without breaking potatoes.

Add 2 tbsp of water, cover and simmer for 5 minutes.

after 5 minutes, potatoes have absorbed all spices.

finally, add coriander leaves and serve jeera aloo with rice or chapati.

Firstly, in a large kadai heat 2 tbsp oil, 1 tsp butter, and 1 tsp cumin. saute until the cumin turns aromatic.

now add 1 onion, 1 tsp ginger garlic paste, and saute until onions turn golden brown.

Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¾ tsp salt, and 1 tbsp besan.

saute until the spices turn aromatic. adding besan gives nice thickness and body to the gravy.

Further, add 3 tomatoes and saute well.

saute until the tomatoes turn soft and mushy.

Now add ½ tsp garam masala, 1 tsp kasuri methi, and 2 tbsp coriander. mix well.

In a small bowl take 1 cup curd, ¼ tsp cumin powder, ¼ tsp chilli powder and ¼ tsp salt.

whisk and mix making sure a smooth silky consistency curd is attained.

Add in soaked boondi and mix well.also, add 2 tbsp coriander and mix well. top with boondi before serving.

finally, enjoy boondi raita with pulao, biryani and paratha.