Potatoes and Carrots (Aloo Gajjar)

2 Tablespoons ghee or 2 Tablespoons oil (see note)
1 teaspoon cumin seeds
2 medium potatoes, peeled and cut into 1" cubes
3 medium carrots, scraped and cubed
1 teaspoon chilli powder
1 teaspoon ground coriander
1/4 teaspoon turmeric powder
Salt to taste
Juice of half a lemon

Heat ghee or oil and add cumin seeds. When they begin to crackle, add potatoes. Fry 3 - 4 minutes then add the carrots. Stir the mixture and sprinkle with chilli, coriander, turmeric and salt. Stir fry the mixture for 1 - 2 minutes then cover and cook on low heat for 8 - 10 minutes. Sprinkle with a little water to help cook the carrots. Sprinkle with lemon juice before serving.

Note: Ghee is clarified butter - you can buy it in the supermarket - usually in the international section or with the oils.

Recipe from "Indian Cooking" by Lalita Ahmed