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Wash potatoes and dry them.
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Coat potatoes with 1 tablespoon oil and cook in microwave safe bowl for 10 minutes on high.
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Once cooled, cut them into one-inch size pieces.
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In a microwave safe bowl add oil, asafetida, mustard seeds, jeera, black gram, dry chilies, curry leaves, green chilies, onions and turmeric powder.
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Mix and cook for 10 minutes without the lid on high temperature.
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Add potato pieces and salt, cook further 5 more minutes.
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Garnish Aloo Bhaji with coriander leaves and serve hot.