150g tindora, thinly sliced circles
120g potatoes, half inch cubes
2 tbsp neutral oil
pinch hing (asafoetida)
½ tsp chilli powder 
¼ tsp turmeric
1 tsp salt
½ tsp ginger chili paste
½ tsp dhana jeeru (coriander seed powder)
¼ tsp kitchen king masala

1. Heat oil on medium low and bloom hing. Next add turmeric and tindora and mix well. Then add the potatoes, salt, ginger chilli paste and chilli powder. Cook covered for 10-15 minutes stirring occasionally and checking for doneness. When potatoes are half way cooked, add dhana jeeru and kitchen king masala. Mix well and cook covered stirring occasionally checking for doneness, about 5-10 minutes. 

2. Serve hot with yogurt and roti!