Spicy-Sour Potatoes With Cumin

• 1 3/4 pounds (about 4 large) new potatoes or Maine potatoes
• 4 tablespoons vegetable oil
• Generous pinch of asafetida (available in Indian groceries), optional
• 1 teaspoon cumin seeds
• 1/4 teaspoon ajwain seeds (strong, thymelike seeds) or 1/4 teaspoon dried thyme
• 1 1-inch piece of fresh ginger, peeled and diced
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground amchoor (green-mango powder)
• 1/4 teaspoon cayenne, or to taste
• 1 tablespoon lemon juice
• 1 teaspoon salt or to taste
• Freshly ground black pepper
• 2 tablespoons chopped fresh coriander, optional

1. In a large pot of boiling water, cook the potatoes.
2. Remove from water and set aside to cool.
3. Cut them into half-inch cubes.
4. Heat the oil in a large nonstick fry pan over medium-high heat.
5. Add the asafetida, then the cumin seeds and the ajwain.
6. Ten seconds later, add the ginger.
7. Stir once or twice only, then add the potatoes, ground cumin, amchoor, cayenne, lemon juice, salt and pepper.
8. Stir thoroughly, and heat through.
9. Add the coriander, mix again and serve.

potatoes, vegetable oil, generous, cumin seeds, ajwain seeds, ginger, ground cumin, ground amchoor, cayenne, lemon juice, salt, freshly ground black pepper, fresh coriander

Taken from cooking.nytimes.com/recipes/7827 (may not work)