Bhutanese Lady making Bumthap's Kepta (Roti) and Suja (Buttertea)

Peel and chop the potatoes into small cubes.

Finely chop the onions, green chilies, ginger, and garlic.

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and let them sizzle for a few seconds.

Add chopped onions and sauté until they turn golden brown, about 5-7 minutes.

Stir in the ginger and garlic, cooking for 1-2 minutes until fragrant.

Add the chopped potatoes to the pan and mix well.

Sprinkle turmeric powder, red chili powder, and salt over the potatoes.

Add a little water to the pan, cover, and cook for about 15-20 minutes until potatoes are tender.

Stir occasionally and add more water if needed to prevent sticking.

Once the potatoes are cooked, mix in the chopped coriander leaves and lemon juice.

Cook for an additional 2-3 minutes to combine flavors.

Remove from heat and garnish with fresh cilantro before serving.

Equipment Needed

Dietary