Boil and peel the potatoes.

Combine yogurt, black pepper powder, cumin powder, Rock salt, and sugar in a bowl and mix well.

Heat ¼ cup oil in a pan. Add ¼ tsp cumin seeds to the oil and wait for the spluttering. Do not burn the seeds. Now add the potatoes and fry on a medium heat to get golden texture.

Remove the excess oil when the potatoes are fully fried.

Turn the induction cooktop to Pause mode. Add the yogurt-spice mix to the potatoes and saute for a minute. Add water as required depending upon your desired gravy texture. Now cover and boil.

When the gravy is boiling, switch off the induction and rest for 5 minutes.

Add a few drops of lemon juice to the luscious dahi aloo curry and serve hot.