Indian Potatoes With Dill

• 500 g potatoes, peeled (1 lb)
• 100 g fresh dill
• 2 -4 tablespoons vegetable oil (I use sunflower)
• 3 garlic cloves, finely chopped
• 1/2 - 3/4 teaspoon ground turmeric
• 2 1/4 teaspoons black mustard seeds
• 2 pinches asafoetida powder
• 2 dried chilies
• salt

1. Cut peeled potatoes into 1 inch cubes and cook them in salted water (potatoes need to be completely covered) for 15 minutes. Drain well.
2. Wash the fresh dill. Remove any hard stems. Chop roughly.
3. Heat oil in a heavy bottom pan and fry garlic on low heat for 30 seconds. Add turmeric, mustard seeds, asafoetida and whole dried chillies, cover until the mustard seeds have popped.
4. Add the potatoes and mix. Add chopped dill. Fry uncovered for ca 5 minutes.
5. Remove the chillies before serving.

dill, garlic, ground turmeric, black mustard seeds, asafoetida powder, chilies, salt

Taken from www.food.com/recipe/indian-potatoes-with-dill-188175 (may not work)