Recipe Cook Time
Chop the potatoes very fine without removing the skin.
Heat the oil in a heavy-based pan; add the cumin seeds and asafoetida and then the ginger.
Sauté till the ginger turns to a light brown.
Add the potatoes and sauté over high heat till they change colour from translucent to slightly opaque.
Lower the heat, add the garam masala, coriander powder, salt, chilli, turmeric and amchoor and mix well.
Cover and cook over a low heat, stirring a few times to avoid scorching, till the potatoes are cooked through.
Saute till the potatoes look fried and the oil separates.
Serve hot, garnished with chopped coriander leaves.