Start by chopping the garlic, ginger, and onion. Heat a pan on medium heat. Once hot, add oil, and add mustard seeds and asafoetida. Once the mustard seeds splutter, add the cumin seeds and turmeric powder. Stir. After about 10 seconds…

Add the garlic, ginger, and onion. Season with salt. Stir and allow this to cook for 5 minutes on low-heat (dial #3), or until the onions are golden-brown – about 5 minutes.

In the meantime, chop the tomatoes into small cubes. Once the onions are golden brown… Add the chopped tomato along with salt, red chili powder, and coriander powder. Stir. Cover with a lid. Allow this to cook for about 8 to 10 minutes on medium heat. Stir once in between to prevent the tomatoes from sticking.

In the meantime, peel 2 potatoes and slice into small cubes. Check on the onion-tomato mixture . You should notice that all the water is evaporated and you are left with a paste-like consistency. Add the cubed potatoes. Season with salt. Stir to combine. Cover with a lid and cook for 20 minutes on low heat (dial #3). Stir every 4 minutes or so to prevent the potatoes from sticking to the bottom of the pan.

In the meantime, make the Cilantro Chutney – I omitted the coconut. Set aside.

After 20 minutes, add about a 1/4 cup of water to scrape all the goodness at the bottom of the pan. Stir. Cover with a lid and cook another 5 minutes. Turn off the stove.