- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon coriander (dhania) seeds
- 1/2 teaspoon fenugreek (methi) seeds
- 4-5 red chillies
- a pinch of asafetida
- oil for tempering
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- salt to taste
- coriander for garnish
Dry roast the red chillies, coriander and fenugreek seeds and grind it into a powder. Keep this aside.
Heat oil in a wok/ kadai and temper with mustard and cumin seeds.
Add asafetida and turmeric powder and stir in the potatoes and salt.
Cook on medium heat stirring frequently.
When the potatoes are done add the roasted and ground powder and garam masala powder give it a stir.
Finish with coriander leaves.
Serve with hot phulkas or rotis or puris.