2 large boiling potatoes
1 teaspoon cumin seeds
1 pinch asafetida
1 teaspoon cumin powder
1 teaspoon cayenne pepper
0.5 teaspoons turmeric powder
2 tablespoons water
1 tablespoon vegetable oil
1 sprig cilantro


Step 1
Peel, wash, and cube potatoes. Place cubed potatoes in a saucepan, cover with cold water, add about a teaspoon of salt and bring to boil. Cook potatoes until just soft, about 7 minutes. Drain immediately and rinse with cold water.

Step 2
In a small bowl, combine cumin powder, turmeric, cayenne pepper, and salt to taste with 2 tbsps water. Mix until a smooth paste forms.

Step 3
In a skillet (well-seasoned cast-iron works best), heat vegetable oil. Add potatoes and fry until lightly browned. Remove the potatoes with a slotted spoon.

Step 4
To the same skillet, add asafetida and cumin seeds. Cook until the cumin seeds begin to brown. Now return potatoes to the skillet.

Step 5
Pour the spice paste made in step 2 over the potatoes. Continue cooking over medium heat for another 5 minutes.

Step 6
Garnish with cilantro and serve immediately.