Peel and mash the boiled potatoes. Heat a pan and add the vegetable oil. Once the asafoetida starts to sizzle, add the cumin seeds and let them crackle.

Add the turmeric and ground coriander, then add the mashed potatoes. Sauté for 5 minutes.

Once the potatoes are slightly cooked, add the chopped fenugreek leaves and stir. Then add the black salt and garam masala.

Mix everything well and sauté the potatoes for a little longer to cook the fenugreek leaves.

Your delicious potato and fenugreek dish is ready to eat.