Alu Jeera (Indian fried potatoes with cumin)

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I make this as an easy side dish for things like tandoori chicken. I made it with korma chicken and puri bread tonight.

Ingredients:
2 large potatoes or 3 medium potatoes or 6 small potatoes (I always use red potatoes)
1 medium onion
1/2 tsp minced garlic
1/2 tsp minced ginger root
1 minced serrano pepper or 1/2 minced jalepeno, deseeded in both cases

Tempering:
1 tbsp oil or 2 tbsp ghee (use ghee if you have it!)
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafoetida

Spices:
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
salt to taste

Garnish:
fresh lemon juice
minced cilantro

Directions
Prepare the vegetables: Cut the onion into slices. Cut potatoes crosswise into thin slices, then cut the slices in half.
Heat the oil or ghee in a skillet. Make the tempering with mustard seeds, cumin seeds and asafoetida. Heat until the seeds start popping and crackling.
Stir in the onion, garlic, ginger and peppers and cook on medium heat until the onion starts browning around the edges.
Stir in the turmeric, red chili powder, coriander-cumin powder and salt and let it saute for a few seconds.
Stir in the sliced potato, then cover and leave on medium heat. Turn the potatoes every 4-5 minutes and cook until the they are crispy and browned. Do not be afraid to char some of the potatoes. :)
Garnish liberally with lemon juice and cilantro and serve right away.