2 medium sweet potatoes [2 large regular potatoes are OK, too]
2 tablespoons oil
3 dried red chilies, de-seeded, optional
1/4 teaspoon asafetida
3 tablespoons ground dried pomegranate seeds [anardana]
3/4 teaspoon salt
1/4 teaspoon turmeric
1 tablespoon coriander powder
2 teaspoons cumin powder
1/2 teaspoon cayenne or paprika
Boil the potatoes until they are tender but a bit firm. Cool them off, then cube them in ½- inch pieces. Set aside.
Heat the oil in a medium skillet until sizzle-hot. Add the dried red chilies and the asafetida. Fry until the chilies turn a few shades darker.
Add the potato pieces and salt. Stir-fry until they are crispy and golden. Now add the masala. Continue to stir-fry for a few minutes, making sure to coat all the potato pieces evenly.
Add the ground dried pomegranate seeds, again coating the potato pieces evenly. Cook for another 3-4 minutes. Done.