Peel the potatoes and cut into 3 cm cubes.
Heat 4 tbsp oil or ghee in a large frying pan, add the Panch Phoron and chilli flakes. Sauté until it begins to pop, then add the ginger, green chilli and curry leaves. Cook for about 4 min, stirring regularly to keep it from burning.
Add the potatoes, asafoetida, cumin, coriander, sea salt and turmeric and stir to evenly coat. Add a ½ cup of water, cover and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally to make sure the potatoes are evenly cooked, don’t stick to the pan too much and do not burn.
Add the lemon juice and stir to combine, cooking for an additional 5 minutes.
