Par boil the potatoes and cut them into cubes.
Mix the coriander powder, chilli powder and turmeric powder in 4 tbs of water, making a watery paste.
In a pan, heat 3 tbsp of mustard oil to smoking point.
Add the asafoetida and the cumin seeds. Quickly pour the masala paste into the pan and cook for 30 secs, stirring continuously.
Now mix the potatoes into the masala.
Add salt and 1/2 a cup of water to cook the potatoes.
In another pan, heat 1 tbs of mustard oil to smoking point. Add the whole chillies and let them crackle. Add this tadka to the potatoes, mix well.
Garnish with coriander leaves. Serve hot
On Chakh Le India, Aditya Bal dishes up simple and tasty Aloo Ke Gutke - cubed potatoes fried in mustard oil and spices