Fragrant Cumin and Asafetida Potatoes

1. Prepare Potatoes

Wash, peel, and quarter the potatoes. Place them in a bowl with cold water to prevent them from browning.

2. Heat Oil and Add Asafetida

Heat the vegetable oil in a 2-3 quart pot over medium heat. Drain the potatoes using a colander. Once the oil is hot, add the asafetida, which will sizzle almost immediately.

3. Add Cumin Seeds and Dried Peppers

Add the cumin seeds to the pot and allow them to sizzle and change color for about 5 to 10 seconds. If using, add the dried hot red peppers and let them darken slightly for a couple of seconds.

4. Fry Potatoes and Add Turmeric

Add the drained potatoes and sprinkle in the turmeric. Fry the potatoes for about 2 minutes, stirring occasionally until they begin to take on a light golden color.

5. Add Tomato Sauce, Water, and Salt

Pour in 2 cups (473 ml) of water, the canned tomato sauce, and add the salt. Stir everything together and bring to a boil.

6. Simmer

Once boiling, reduce the heat to a very gentle simmer, cover the pot, and cook for about 1.5 hours until the potatoes are tender and the sauce has thickened.

7. Serve

Transfer the dish to a deep serving dish and enjoy with pooris, chapatis, parathas, or plain boiled rice.