Spicy Potato and Tomato Bhaji

1.Heat oil in a large non-stick pan over medium heat. Once hot, add mustard seeds and cumin seeds. Let them splutter for about 30 seconds.

2.Add asafoetida (if using) and chopped onions. Sauté until onions turn translucent and soft, about 4-5 minutes.

3.Add the ginger-garlic paste and green chilies. Cook for 1-2 minutes until fragrant.

4.Add diced potatoes to the pan and stir well to coat them with the spices and oil.

5.Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Mix thoroughly to evenly distribute the spices.

6.Cover the pan and cook the potatoes on medium-low heat for about 10 minutes, stirring occasionally to prevent sticking. Add a splash of water if the mixture looks dry.

7.After the potatoes are partially cooked, add the chopped tomatoes and stir well.

8.Cover and cook for another 7-8 minutes until the potatoes are tender and the tomatoes have broken down, forming a thick gravy.

9.Sprinkle garam masala over the bhaji and mix gently. Cook uncovered for 2 more minutes to let excess moisture evaporate.

10.Turn off the heat and garnish with freshly chopped coriander leaves.

11.Serve hot with chapati, roti, or as a side dish with rice.