Rinse and chop the potatoes into circular pieces, leaving the skin on for added texture and nutrition.
In a wok or large frying pan, heat the oil over medium-high heat.
Add the cumin seeds and asafetida to the oil and let the cumin seeds splutter and release their aroma.
Add the chopped potatoes to the wok and sauté on high heat for 3 to 5 minutes until they start to become golden brown.
Sprinkle the red crushed pepper, ground coriander, and salt over the potatoes and stir well to ensure they are coated evenly. Stir.
Cover the wok and reduce the heat to medium-low. Add 3 tbsp of water to create steam, and cook for an additional 6 to 7 minutes or until the potatoes are tender and cooked through.
Once the potatoes are cooked, turn off the heat and sprinkle amchur powder over the top of the potatoes. The amchur powder adds a tangy flavor that complements the spice of the red crushed pepper.
Finally, garnish with freshly chopped cilantro for added freshness and flavor.
