Prepare the potatoes: Peel and cut waxy potatoes into ½-inch / 1. 25 cm dice. If using fingerlings, simply slice them into ½-inch / 1. 25 cm rounds.
Heat the oil in a medium nonstick frying pan over medium-high heat.
When shimmering, add the asafetida, followed a second later by the cumin seeds.
Once they sizzle, add the dried red chili and cook until it darkens slightly.
Immediately add the potatoes and fresh green chilies.
Stir and cook for 1-2 minutes until the potatoes begin to brown lightly.
Add the chopped tomato, salt, and water.
Bring to a boil, gently mashing the tomato pieces with your spoon.
Cover, reduce heat to low, and simmer for 10 minutes until the sauce has thickened and coats the potatoes.
Using leftover boiled potatoes is a fantastic shortcut for this 15-minute meal.
Don't skip the asafetida (hing)! It adds a unique savory, onion-garlic flavor essential to many Indian dishes.
