Heat oil in a heavy bottom pan over medium heat. Add cumin seeds and let them splutter. Next, add green chili, minced garlic, asafoetida, and saute for a few secs.
Next, add onions and saute until onions turn light brown.
Then add cubed potatoes, turmeric powder, and salt, mix and saute for 2-3 minutes. Add ¼ cup of water, cover, and cook the potatoes for 5 to 6 minutes until they are fork-tender. You may stir once or twice in between.
Add chopped moringa leaves and mix very well. Continue to cook for another 4 to 5 minutes uncovered (keep stirring in between), till the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
Lastly, add some garam masala and mix very well. Turn off the heat.
Serve Aloo Moringa with roti or bread of your choice.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.