Heat the oil in a frypan over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds and red chillis in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger and tumeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red capsicum over the mixture.
Add the onion, ginger and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red capsicum over the mixture.
Fold the potatoes into the mixture until coated. Pour the water into the frypan; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the coriander to serve.
Asafoetida is a powder primarily used in Indian cooking and can be found at specialty stores.
Original review -12/11/2009 Thanks for sharing, Susmita, we were very impressed. This dish reminds me of the delicious potato dish or curry I`ve tried in my local Indian restaurant. But this was even better. I didn`t have fennel seeds and asafoetida, so I omitted them. Very delicious. ***UPDATE*** 26/04/2011 I just want to add that this dish is a staple in my house, I make it almost every two weeks. I think this is the best way to prepare potatoes so far.
12 Nov 2009
(Review from Allrecipes USA and Canada)