1. Immerse the potatoes in water and keep aside.
2. Heat the oil in a pan.
3. Add the asafoetida and fenugreek seeds.
4. Stir for a few seconds.
5. Add garlic and fry till light brown.
6. Add the drained potatoes, turmeric powder, and salt.
7. Stir occasionally.
8. Once the potatoes are half done, add the onions and cook for 5 minutes.
9. Add the green peas and capsicum.
10. Sprinkle more water if required and cook covered for 5 minutes.
11. Add the ground spices mixed with yoghurt.
12. Mix well and cook further for 3 more minutes.
13. Add the tomatoes, bamboo shoots, spring onions and 1/2 cup water.
14. Simmer till there is very little water left.
15. Serve hot.

Courtesy: IBNS