Peel 500g of potatoes and cut into small cubes. Cover with water in a saucepan and add ½ teaspoon of salt. Simmer until just fork-tender, then drain.
Heat 3 tablespoons of neutral oil in a skillet over medium heat. Lower the heat and add 3 teaspoons of cumin seeds. Stir until sizzling and fragrant, without burning.
Add 1 teaspoon of finely chopped green chili, then the potatoes, ½ teaspoon of turmeric, and ½ teaspoon of red chili powder. Toss over medium-low heat for 2-3 minutes.
Stir in 2 teaspoons of lemon juice and ¼ cup of chopped cilantro. Taste for salt and serve.
