This is our take on jeera aloo, a simple Indian dish of potatoes (“aloo”) seasoned with cumin (“jeera”) and other spices. Because the dish isn’t saucy, it’s sometimes referred to as a “dry curry.” Traditional recipes call for amchoor, a tart, fruity-tasting powder made by pulverizing dried green mangoes. For ease, we swap in lemon juice. Cilantro stirred in at the last minute adds freshness and a pop of color. Serve the potatoes with steamed rice, warm naan and/or dal if you like.