Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      medium        potatoes
                        oil for deep frying
   1                    onion -- coarsely chopped
   4                    garlic cloves -- pressed
   6      tablespoons   oil
   1      pinch         asafetida
   7                    fenugreek seeds
     1/2  teaspoon      fennel seeds
     1/4  teaspoon      black onion seeds
     1/4  teaspoon      black mustard seeds
   1                    bay leaf
   3                    dried red peppers
     1/2  teaspoon      turmeric
   2      medium        tomatoes -- chopped
   1      pinch         sugar
   1 1/2  teaspoons     salt

Preparation:

Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain and set aside. Save some of the oil for later use. Blend onion and garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, and mustard seeds and bay leaf and red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender and turmeric. Fry, stirring for 5 minutes. Add tomatoes and sugar. Gently stir in 2 c water, salt and potatoes. Bring to a boil. Cover and simer for 10 minutes. Turn each potato over and simmer another 10 minutes. Serve hot. Madhur Jaffrey, "An Invitation to Indian Cooking"