Assemble all ingredients together to avoid last minute rush.

Peel all the potatoes and chop them into smaller pieces.

Wash them properly and keep aside.

Now, take 1 cup fresh mint leaves and finely chop them. Alternatively, you can chop them into grinder but I like to chop leaves on chopping board, as leaves could release their water in grinder and makes dish soggy. And minty potatoes taste best when potatoes are crisp.

Heat oil in a Kadai or Pan over medium flame and add cumin seeds & asafoetida.

Let the cumin seeds crackle a bit, then add chopped potatoes.

Add coriander powder, turmeric powder and salt in the pan & mix all spices with the potatoes.

Sprinkle little water to make steam for faster cooking and cover the pan with the lid.

Let the potatoes cook till soften. Stir occasionally.

Now, add ginger paste, red chili powder and chopped mint leaves. Mix very well with the potatoes.

Add pinch of garam masala and dry mango powder in the pan and mix with the potatoes.

Cover & cook for another 2-3 more minutes. Let potatoes soak mint leaves flavor.

Serve hot with roti, paratha and raita.