Aloo Achar

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1. 1Step 1: Boil the whole potatoes in salted water over medium heat for 18 to 20 minutes, until a knife meets slight resistance. Drain, cool, peel and cut into bite-size cubes. Do not overcook them.
2. 2Step 2: Set a dry skillet over medium-low heat and add the sesame seeds. Stir them for 2 to 3 minutes, until they turn light golden and start to pop. Let them cool, then pulse or pound them into a rough meal, leaving some texture for crunch.
3. 3Step 3: In a large bowl, combine the potato cubes, ground sesame, green chilies, red chilli powder, cumin, timur, salt and ginger paste if using. Toss gently so the potatoes stay intact.
4. 4Step 4: Warm the mustard oil in a small saucepan until it begins to shimmer. Drop in the fenugreek seeds and fry them for about 1 minute, until deep brown but not blackened. Pull the pan off the burner and stir in the turmeric right away, which keeps it from burning.
5. 5Step 5: Let the spiced oil cool slightly, then pour it over the potatoes and fold gently to coat.
6. 6Step 6: Add the lemon juice a tablespoon at a time, tasting as you go, then adjust salt. Fold in the chopped coriander.
7. 7Step 7: Rest at room temperature for at least 15 minutes so the potatoes absorb the seasoning, then taste and adjust lemon and salt again.
8. 8Step 8: Serve at room temperature with rice, dahi or flatbreads, garnished with extra sesame and coriander, or chill before serving for a sharper flavor.