Peel the potatoes and make small cubes. (about 1 inch) Add salt and boil in pressure cooker for 4 whistles. Let it cool.
While the potatoes are being cooled fry the bhungra and leave aside
In a food processor purée the chopped tomatoes, onion, ginger, garlic and chilli.
In a pan add 2 tablespoon oil and add cumin seeds. Once it starts to crackle add the tomato purée and stir. Let it cook on medium heat until the oil leaves sides.
Add salt to taste, turmeric, chilli powder, cumin and coriander powder, sugar and lemon juice mix well. (As salt is added to potatoes do not add too much salt). Add the boiled potatoes and mix well. Turn off the gas and transfer in a serving bowl and garnish with coriander. Serve with fried bhungra.
