Asafoetida powder, or hing, is a dried and powdered tree resin that's essential in vegetarian Indian cooking. The pungent Asafoetida's onion-garlic complexity mellows during cooking, and is often used in legume and cauliflower dishes.

Prep time: 0 min

Cook time: 35 min

Total time: 35 min

Pan-Fried Indian Potatoes
Copyright Recipe © 2015 Woodland Foods


Serves 2


  1. Lightly toast cardamom, cloves, cumin seeds and coriander seeds in large skillet pan until fragrant. Pulverize toasted spices into fine powder using mortar and pestle or spice grinder.

  2. Add 1 tablespoon ghee to same pan and heat over medium-high heat. Add potatoes, and fry, stirring periodically, until golden brown and beginning to get tender, about 10 minutes. Remove from pan.

  3. Add remaining ghee, along with Amchur Powder, chili powder and Asafoetida Powder and cook for 30 seconds, or until aromatic. Return potatoes to pan, season with salt, add water and stir to combine. Continue cooking over medium heat until tender.

  4. Serve potatoes garnished with cilantro.