Firstly, Boil the potatoes and peel the skin and keep it aside.

Now dice potatoes into small chunks and keep all the other ingredients ready for the sabzi.

Heat oil in a Kadai and add cumin seeds/ jeera and let it splutter.

Also, add curry leaves, green chilies, and stir it for few seconds.

Now add potato chunks, salt, sugar, and jeera powder in the Kadai and mix well.

Allow it to cook for 2 minutes stirring once in between.

Finally, add pepper powder and mix well.

Squeeze in lemon juice, add some finely chopped coriander leaves and give it a quick stir.

Switch off the flame and cover the jeera aloo with a lid so that it remains hot.