Sort ingredients
elizaeliza
QR Code
Listen
Pdf
Heat oil in a pan over medium-high heat.
Once the oil is hot, add jakhiya and asafetida and let them crackle for 4-5 seconds.
Add the garlic and dry red chilies and saute for 20-30 seconds until the garlic is golden brown.
Add the potatoes and salt and mix well.
Add 2-3 tbsp of water and reduce the heat to low.
Cover the pan with a lid and cook for 15-20 minutes until the potatoes are tender. Toss a few times while cooking.
Once the potatoes are cooked well, add lime juice and coriander and mix well.
Check for salt and add more if needed.
Serve hot.