Step-by-Step Instructions

1. 1.Prepare the Potatoes

   Wash and peel 500 grams of potatoes. Cut them into halves (or quarters, or use small whole potatoes). Prick each potato piece slightly with a knife so they can fry thoroughly inside.

2. 2.Heat Mustard Oil

   Heat 2 tablespoons of mustard oil in a pan on high flame until it starts smoking. Once smoke appears, turn off the flame.

3. 3.Shallow Fry Potatoes

   Add the cut potatoes to the hot oil. Turn on the flame to low-medium. Shallow fry the potatoes, stirring occasionally, until they are lightly golden.

4. 4.Lower the Flame

   Reduce the flame to low.

5. 5.Cook Potatoes in Steam

   Cover the pan and let the potatoes cook in their own steam until soft, flipping them occasionally to ensure even cooking.

6. 6.Prepare Dry Roasted Spices

   While the potatoes are cooking, place a tadka pan on low flame to prepare the spice mix.

7. 7.Roast Spices

   Add 1 teaspoon whole coriander, 1 teaspoon cumin seeds, 1 teaspoon whole fennel seeds, 1/2 teaspoon mustard seeds, 4-5 black peppercorns, 2 dry red chilies, and 1/8 teaspoon fenugreek seeds to the tadka pan. Dry roast them on low flame until fragrant, about 2-3 minutes. Remove from heat.

8. 8.Check Potatoes

   Check the potatoes. They should be lightly golden and partially cooked.

9. 9.Add Salt to Potatoes

   Add 1 teaspoon of salt (or to taste) to the potatoes and stir well.

10. 10.Cover Again

    Cover the pan again and continue cooking on low flame.

11. 11.Add Mint Leaves to Spices

    Add a pinch of dry mint leaves (optional) to the roasted spices and stir to remove any remaining moisture.

12. 12.Grind Spices

    Once the roasted spices have cooled down, coarsely grind them in a grinder. Ensure it's a coarse grind, not a fine powder.

13. 13.Final Potato Check

    Check the potatoes again. They should be golden and about 90% cooked, easily cut with a spatula.

14. 14.Add Ground Spices

    Add the coarsely ground spice mix to the potatoes and mix well.

15. 15.Add Turmeric

    Add 1/2 teaspoon of turmeric powder and mix thoroughly to coat the potatoes evenly.

16. 16.Add Remaining Spices

    Add 1/2 teaspoon kalonji (nigella seeds, optional), 1/2 teaspoon amchoor powder, 1/2 teaspoon black salt, and 1/2 teaspoon Kashmiri red chili powder. Mix all the spices well with the potatoes.

17. 17.Add Asafoetida

    Add 2 pinches of asafoetida (hing) and mix again.

18. 18.Cover and Cook Briefly

    Cover the pan and cook on low flame for a few more minutes to allow the flavors to meld.

19. 19.Stir and Check

    Uncover the pan and stir the potatoes. Ensure they are fully cooked and tender.

20. 20.Add Water for Coating

    Add 1 tablespoon of water and mix well. This helps all the spices to coat the potatoes evenly.

21. 21.Final Cover

    Cover and cook on low flame for another minute.

22. 22.Garnish and Serve

    Uncover the pan, stir the potatoes, and garnish with fresh coriander. Turn off the flame and serve hot.