eeshani's Notes:
2 large boiling potatoes Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
1 pinch asafetida Ask a question about this ingredient
1 teaspoon cumin powder Ask a question about this ingredient
1 teaspoon cayenne pepper Ask a question about this ingredient
0.5 teaspoons turmeric powder Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
1 tablespoon vegetable oil Ask a question about this ingredient
Peel, wash, and cube potatoes. Place cubed potatoes in a saucepan, cover with cold water, add about a teaspoon of salt and bring to boil. Cook potatoes until just soft, about 7 minutes. Drain immediately and rinse with cold water.
Ask a question about this stepIn a small bowl, combine cumin powder, turmeric, cayenne pepper, and salt to taste with 2 tbsps water. Mix until a smooth paste forms.
Ask a question about this stepIn a skillet (well-seasoned cast-iron works best), heat vegetable oil. Add potatoes and fry until lightly browned. Remove the potatoes with a slotted spoon.
Ask a question about this stepTo the same skillet, add asafetida and cumin seeds. Cook until the cumin seeds begin to brown. Now return potatoes to the skillet.
Ask a question about this stepPour the spice paste made in step 2 over the potatoes. Continue cooking over medium heat for another 5 minutes.
Ask a question about this stepGarnish with cilantro and serve immediately.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
