Spicy Indian Potatoes

• 2 -3 potatoes, small cubes
• 1/2 teaspoon cumin seed
• 1/4 teaspoon caraway seeds (kalonji) or 1/4 teaspoon onion seeds (kalonji)
• 1/4 teaspoon mustard seeds
• 1 pinch asafoetida powder
• 2 tablespoons olive oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 chopped green chili pepper (I used Serrano pepper)
• 2 tablespoons chopped cilantro
• 1 tablespoon lemon juice

1. 1) Peel and cut potatoes into small cubes.
2. 2) Heat oil in pan.
3. 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
4. 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
5. 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
6. 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
7. 7) Remove from heat and stir in chopped cilantro and lemon juice.

potatoes, cumin, caraway seeds, mustard seeds, asafoetida powder, olive oil, turmeric powder, salt, green chili pepper, cilantro, lemon juice

Taken from www.food.com/recipe/spicy-indian-potatoes-411134 (may not work)