40 minutes
A delicious and crispy potato dish infused with onions and an array of aromatic spices.
Potatoes, medium-sized
each
tablespoons
Ground Asafetida, or ⅛-inch lump
teaspoons
Whole Cumin Seeds
teaspoons
Whole Black Mustard Seeds
teaspoons
Whole Dried Red Peppers, optional
each
Onion, peeled and coarsely chopped
each
Turmeric Powder
teaspoons
teaspoons
teaspoons
tablespoons
1. Boil and Mash Potatoes
Boil the potatoes in their skins until they are tender. Once cooked, peel them and mash them coarsely using a fork or a hand masher.
2. Heat Oil and Add Spices
Heat the vegetable oil in a large skillet over medium heat. Add the asafetida and let it sizzle for a few seconds. Then, add the cumin and mustard seeds. If using, add the dried red peppers at this stage.
3. Cook Onions and Turmeric
Once the spices are fragrant, add the chopped onions and the ground turmeric. Cook for about 3-5 minutes until the onions turn golden brown at the edges.
4. Fry Potatoes with Spices
Add the mashed potatoes to the skillet along with the salt, garam masala, and lemon juice. Stir everything well to combine. Fry the mixture for about 5-7 minutes.
5. Serve
Serve the spiced potatoes in a warmed dish. They pair wonderfully with chapatis, pooris, parathas, or even on crackers for a delightful snack.
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