Peel and dice the potatoes.

Fry the potatoes until tender and set aside.

Finely mince the onion.

Fry the onion until golden brown.

Add the ginger-garlic paste to the onions and sauté.

In a separate bowl, combine turmeric powder, chili powder, sugar, and salt.

Add water and lemon juice to the spice mixture, stirring well.

Pour the spice mixture into the pan with the onions and ginger-garlic paste.

Cook for a few seconds, then add the fried potatoes.

Let the potatoes absorb the water and become slightly dry.

Remove from heat.

In a separate small pan, heat oil.

Add mustard seeds, cumin seeds, and nigella seeds to the hot oil.

Add dried red chilies to the oil.

When the mustard seeds start to sputter, add asafetida powder.

Immediately pour the hot oil and spice mixture over the potatoes.

Mix well to combine and serve hot.