Cooking Instructions
- 1
Peel a potato and cut it into small diced slices (not too thick or too thin). Keep potatoes diced in water.
- 2
Heat the oil in a deep non-stick pan. Add mustard seeds and cumin seeds. When the mustard is cracked, add asafoetida and onion. Mix well.
- 3
Fry the onion till it becomes translucent. Then add chopped potatoes and mix.
- 4
Add turmeric powder, chili powder, coriander powder, garam masala, and mix well. Sprinkle a little water and cover the pan with a lid and pour some water on the lid.
- 5
Cover and cook over medium-low heat, stirring occasionally, about 8 to 10 minutes until potatoes are nice and soft. Do not overcook the potatoes.
- 6
When potatoes are almost cooked, then add salt and mix well. Cover and cook over medium heat for about 5 to 6 minutes.
- 7
Turn off the gas. Garnish with chopped Coriander leaves and Serve hot.
- 8
- 9
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