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Take potatoes and peel their skin using a peeler or knife.
Cut potatoes into dices or in any desired shape.
After peeling to after cutting, keep potatoes in a bowl carrying water until you cool them. Skin removed potatoes turn to black immediately on contact with air.
Take oil in a pan and add cumin. Let cumin splutter.
Add potato dices.
Add asafoetida, red chili powder, turmeric powder, coriander powder and salt. Mix.
Put a lid on the pan and let potatoes cook on low heat.
At some reasonable intervals, lift the lid and give a stir to potatoes.
Keep cooking (with stirring at intervals) until potatoes turn soft and tender.
Add garam masala and coriander leaves. Mix
Jeera potatoes are ready. Serve hot.