Potatoes With Whole Indian Spices

• 8-9tedium potateos
• 6tbsp.tegetable oil
• 1/8tsp.tround asafoetida
• 2tsp.thole cumin seeds
• 1/4tsp.thole fenugreek seeds
• 2tsp.thole black mustard seeds
• 1-3tried hot red peppers
• 2tbsp.tesame seeds
• 1/4tsp.turmeric
• 2tsp.talt
• to tastetround pepper
• 2tsp.tround amchur (mango powder)

1. Boil the potatoes in their jackets.
2. Drain and allow them to cool for 3 to 4 hours.
3. Peel and dice them.
4. Heat the oil in a wok over a medium flame.
5. When very hot, put in the next seven ingredients in quick succession. (up to and including turmeric)
6. Add potatoes.
7. Heat to medium high and stir-fry for 5 minutes.
8. Add salt, pepper and amchur.
9. Stir-fry 5 minutes
10. (pototoes with light brown spots)

potateos, vegetable oil, cumin seeds, fenugreek seeds, black mustard seeds, red peppers, sesame seeds, turmeric, salt, ground pepper, amchur

Taken from www.epicurious.com/recipes/member/views/potatoes-with-whole-indian-spices-1216563 (may not work)