Aloo masala fry

1 kg potatoes boiled, peeled and cubed. Or use baby potatoes with skin on.

4-5 garlic cloves sliced

1/2 teaspoon SouthIndian4me Red Chilli Powder

1/4 teaspoon turmeric powder

2 teaspoons SouthIndian4me Dhaniya Masala

1/8 teaspoon asofetida (if you have it)

Salt

1/4 cup Veg Oil

Coriander leaves to garnish

1 teaspoon cumin seeds

Handful of curry leaves

1 tablespoon lime juice (optional)

To a bowl add the chilli powder, dhaniya mansala, turmeric, asofetida and salt. Add 1-2 tablespoon of water to make a thick paste

Heat a large pan on medium flame, add oil and when hot add cumin seeds and curry leaves. Once cumin splutters, add the spice paste and let fry for a minute or so. Add in the boiled potatoes. mix well using a flat metal spoon and move the potatoes from bottom to top so they don't get mashed up too much.

Cover and cook for 5 minutes. Add some more oil if necessary to keep potatoes from getting stuck to bottom. The potatoes need to 'catch colour' without burning. This may take about 10-15 minutes. Check for salt and add to taste. At this point you can also add more chilli powder and Dhaniya masala if you want it more spicy and to coat the potatoes more.

Once done, switch off flame and add a tablespoon of lime juice, if you like it tangy.

Serve as a side with hot rice. Eat with roti or use as sandwich filling.