Heat 1 tablespoon oil in a deep frying pan. Add cumin seeds in the pan, when cumin starts to crackle add 3 medium-sized potatoes. Dice the potatoes well and then add them to the pan.
Saute the potatoes for 2-3 minutes and then cover it with a lid.
Cover and cook the potatoes for 5 minutes and then take off the lid.
Stir the potatoes 1-2 times. Then cook them for another 2-3 minutes.
When the potatoes are 80% cooked then add ¼ teaspoon of turmeric powder, 1 teaspoon Red chilli powder, and sprinkle salt to taste.
Mix the potatoes and then add 2 medium-sized diced onions in them.
To coat the spices, mix the onion and potatoes well.
Add a tablespoon of crushed coriander in the pan. You can use pestle and mortar to crush the coriander.
For a bit of tanginess add a teaspoon of amchur powder in the pan.
Mix the ingredients to coat the spices well.
Cover and cook for 5-6 minutes, then take off the lid and mix again.
Serve aloo pyaaz with paratha.