1 teaspoon dhana-jeeru (spice blend of ground cumin and coriander)
1 teaspoon salt or to taste
3 tablespoons cilantro, for garnish
Directions
Wash potatoes and cut them in half.
In a large cast iron pan or non-stick pan, heat oil on a medium-high heat until shimmering, 2-3 minutes. Add cumin seeds once oil is hot and let them sizzle. Add asafetida, shallot, green chili and ginger. Sauté them for 2-3 minutes.
Lower heat to medium. Add turmeric, chili powder and dhana-jeeru. Stir in spices with shallot mixture. Add potatoes, season with salt and stir everything so that potatoes are covered with spices. Cover the pan and let potatoes cook until tender, 7 to 10 minutes, stirring few times.
Once potatoes are cooked, uncover the pan and let potatoes brown and become crispy for 5-7 minutes, stirring occasionally.
Garnish with cilantro and serve warm with any Indian flat bread.
Recipe by Lovely Masala at http://www.lovelymasala.com/thanksgiving-2016/