Firstly, boil the potatoes and keep them ready.

Peel the skin of the potatoes and chop them into cubes.

Take yogurt in a bowl and add Rajgira flour to it and whisk till there are no lumps.

Heat Ghee in a pan and add cumin seeds, curry leaves, and green chilies. Leave t for 30 seconds to crackle.

Add potato cubes into it and give a quick stir.

Now add cumin powder, salt, and sugar and mix everything well. Do not over mix else it will become soggy.

Finally, add yogurt mixture into the aloo sabzi, mix it well and cook for 3-4 minutes stirring in between.

Switch off the flame once you see ghee releasing from the sides. Add lemon juice and garnish with finely chopped coriander leaves and serve.