Head chef and co-owner of Los Angeles' Bombay Cafe, Neela Paniz, calls this Railway Station Potato Curry, resembling as it does the ubiquitous snack served throughout the Subcontinent's train depots. Cafe Drake has added out own twist and enjoyed above with Carrot and Stringbean Curry and brown basmati rice. You'll also notice we used a mixture of purple and golden new potatoes, Deep Blush and Yellow Finn.
Begin by boiling about 2 pounds of potatoes until just soft. Drain, cool and then peel. Discard potato skins. Chop into chunks, about 2 inches in size.
In a large pan heat 2 T. oil over high heat and add: a generous sprinkle of asafoetida/hing (you can skip if you don't have but do make sure you pick up a dirt-cheap jar soon), 1 t. cumin seeds and 1 t. coriander seeds. Soon after add 4 dried red chilies (broken into pieces) and a healthy grind of black pepper. Cook until the chilies turn dark but before they burn.
Now add the boiled potatoes and 2 T. ground coriander, 1/2 t. turmeric, 1 t. cayenne pepper, 1 t. salt and 1 t. amchur (ground and dried green mango powder; if not available substitute lemon juice in the same amount with a dash or two of the grated peel). Toss very well and cook for 1 minute.
Add 4 cups of hot water, bring to a boil and reduce then to a simmer. Cover. Cook for 10 minutes then remove cover and cook for 15 more minutes or until you have a thick, soupy curry with chunks of soft potato.