4 Medium-sized Potatoes, Peeled And Cubed

2 Tablespoons Vegetable Oil

1 Teaspoon Cumin Seeds

1 Teaspoon Fennel Seeds

1 Teaspoon Mustard Seeds

1/4 Teaspoon Asafoetida

1/4 Teaspoon Fenugreek Seeds

1 Teaspoon Corriander Seeds

1 Onion, Finely Chopped

10-12 Fresh Curry Leaves

Step: 1

Boil The Cubed Potatoes In Salted Water Until They Are Partially Cooked. Drain And Set Aside.

Step: 2

Heat Vegetable Oil In A Large Pan Or Skillet Over Medium Heat.

Step: 3

Add The Cumin Seeds, Mustard Seeds, Asafoetida, Fenugreek Seeds, Corriander Seeds, And Fennel Seeds To The Hot Oil And Let Them Sizzle For A Few Seconds Until Fragrant.

Step: 4

Add The Chopped Onions And Curry Leaves To The Pan And Sauté Until They Turn Golden Brown.

Step: 5

Stir In The Minced Garlic And Ginger Paste, And Cook For Another Minute.

Step: 6

Reduce The Heat To Low And Add The Turmeric Powder, Coriander Powder, Red Chili Powder, And Garam Masala. Mix Well To Coat The Onions Evenly With The Spices.

Step: 7

Add The Partially Cooked Potatoes To The Pan And Mix Gently Until They Are Coated With The Spice Mixture.

Step: 8

Increase The Heat To Medium And Cook The Potatoes, Stirring Occasionally, Until They Are Fully Cooked And Golden Brown. This Should Take About 10-15 Minutes.

Step: 9

Once The Potatoes Are Cooked, Season With Salt According To Your Taste And Give It A Final Mix. Garnish With Fresh Coriander Leaves And Serve Hot.