Chili powder - 1 tablespoon (tbsp.) or to your preference
Garam masala powder (optional) - 1 teaspoon (tsp.)
Oil - 3 tablespoon (tbsp.)
Salt - to taste
Wash potatoes and peel the skin. Cube the potatoes into bite sizes. Wash the cubes in water to remove the excess starch. Drain the potato pieces all the water and keep it aside.
In a pan heat oil. Add mustard seeds, asafoetida powder, curry leaves and sauté until the mustard seeds stop splattering.
Now add the potato cubes, salt, turmeric powder and toss well.
Cover, simmer and cook the potatoes in low heat (flame) until they are cooked. NOTE: time to time stir to avoid burning. if gets too dry and sticky add splash of water.
Once the potatoes are cooked, increase the heat, add chili powder, garam masala powder and sauté until all the moisture is gone and oil is left. Continue frying in oil until the potatoes gets nice color and serve.