In a bowl, mix together the potatoes, garlic, ginger, cumin, chili powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Heat the cooking oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the potato mixture. Mix well.
Serve in a bowl garnished with cilantro.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Momo Ghar, Columbus, OH