1. In potatoes, mix 2 tsp mustard oil, turmeric and red chilli. Marinate and refrigerate for 15 min minimum

Now shallow fry these potatoes in very less mustard oil and keep aside

3. Use residual oil for cooking

4. Add cumin seeds, ginger, green chillies and asafoetida. Stir

Now add turmeric and red chilli. Stir.

Now add tomatoes, kitchen king, salt and coriander powder. Saute.

When tomato is cooked, add chaat masala, dry mango powder aand roasted cumin powder. Stir.

Add mint and fenugreek leaves. Saute for 2 minutes by covering.

Now add potatoes. Mix everything nicely and serve hot.