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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the potatoes thoroughly without peeling them.
Cut the potatoes into medium-sized pieces and soak them in water until cooking.
Heat oil in a pan over medium flame.
Add mustard seeds and let them crackle.
Add asafoetida, turmeric powder, and red chili powder.
Add the potato pieces and mix well with the spices.
Cover the pan with a lid and cook on low flame for about 10-15 minutes, or until the potatoes become soft.
Open the lid occasionally and stir so the potatoes do not stick to the bottom.
If needed, add 5-6 teaspoons of water.
Cover again and cook until the potatoes are fully done.
Once cooked, remove from the heat and serve hot.
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You can adjust the amount of red chili powder to suit your spice preference.
Can I peel the potatoes before cooking?
Yes, you can peel the potatoes if you prefer, but cooking with the skin adds texture and nutrients.
What type of oil is best for this recipe?
Any neutral oil like vegetable or canola oil works well for this recipe.
Can I use other spices?
Yes, you can experiment with other spices like cumin or coriander for different flavors.
How do I prevent the potatoes from sticking to the pan?
Stir the potatoes occasionally and add a little water if needed to prevent sticking.
Is this dish suitable for meal prep?
Yes, this dish can be made ahead and stored in the refrigerator for a few days.
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