Wash and peel all the potatoes keep soaked in water. Cut them lengthwise then thinly slice to get quarters. Toss them in the bowl of cold water to prevent blackening of the potatoes.
Heat a kadhai/wok add the oil. Splutter the mustard seeds and add the jeera, hing and haldi.
Lower the flame and add the potatoes, red chilli powder, salt.
Cover and cook till done.
Serve with chapati, puri or rice and daal.
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