In a pot, take 2 cups of water. Add 2 large potatoes (peeled and cubed), ½ tsp cumin seeds, ½ inch chopped ginger, and ¾ tsp salt. Mix well, cover, and cook until the potatoes are soft.

Check doneness by mashing the potatoes with a fork. Drain and set aside. Remove ginger pieces.

In a pan, heat 3 tsp oil. Swirl to coat the pan evenly.

Add 100 g mushrooms (thinly sliced) and ⅛ tsp salt. Fry until mushrooms shrink.

Add ⅛ tsp pepper powder, mix well, and cook for 2 minutes. Set aside.

In a mixing bowl, mash the drained potatoes thoroughly.

Add 1 finely chopped carrot, the sautéed mushrooms, 1 thinly sliced onion, 1 thinly sliced cucumber, and 1 tbsp mayonnaise.

Mix well and adjust salt and pepper as needed.

Transfer to a serving bowl. Garnish with chopped spring onions and a squeeze of lemon.