• Wash and peel the potatoes. Chop them into small pieces.
• Place the chopped potatoes in water after cutting them.
• Heat a cast-iron pan (tawa) on medium heat.
• Add a small amount of oil to the hot pan.
• Once the oil is hot, add mustard seeds and let them splutter.
• Add cumin seeds and let them roast.
• Add curry leaves and asafoetida.
• Add the chopped onions and saute for about two minutes until they turn light golden brown.
• Add the crushed green chillies, ginger, and garlic. Saute for another two to three minutes.
• Add turmeric powder and mix well.
• Add the chopped tomato and saute on medium heat for about two minutes.
• Add salt to taste and mix well.
• Drain the water completely from the chopped potatoes and add them to the pan. Mix well.
• Add chopped coriander leaves and mix well.
• Reduce the heat to low, cover the pan with a lid, and let it cook for five to seven minutes.
• After five to seven minutes, stir the potatoes once. If the pan is thin, it's important to stir.
• The steam trapped inside helps to cook the potatoes without adding extra water.
• The potato dish is ready to serve in about 10 to 15 minutes on medium to low heat.

Optional:

• You can add cumin-coriander powder or garam masala powder after sauteing the onions and turmeric.