1-Getting Started with Preparation: First, wash the potatoes and prepare them by brushing if you want to keep the skins on, or peel them if preferred. Dice large potatoes into about 1½-inch pieces, or poke holes in baby potatoes to ensure even cooking.

2-Getting Started with Preparation: Next, boil the potatoes in 3 cups of water along with 1 teaspoon of salt and turmeric if using. For extra flavor, you can add garam masala and red chili powder to the boiling water. Cook until the potatoes are fork-tender but still firm, then cool completely and peel if desired.

3-Cooking the Dish: Heat 2 tablespoons of oil in a skillet over medium heat and add the potatoes, frying until they turn golden and crisp, then set them aside. In the same pan, add another tablespoon of oil; once hot, add the mustard seeds and cumin seeds, and let them splutter before adding the curry leaves and frying for about a minute.

4-Cooking the Dish: Stir in the onions, salt, and green chilies, then sauté on medium heat until the onions become golden. Reduce the heat, add the ginger and garlic, and sauté for one minute. Mix in the red chili powder, turmeric, garam masala, cumin powder, coriander powder, and fennel powder, stirring well to combine.

5-Cooking the Dish: Add the tomatoes and continue sautéing until they soften and become mushy, and the spice mixture becomes aromatic. Return the fried potatoes to the pan along with half a cup of hot water, mix everything thoroughly, adjust the salt to taste, and ensure the potatoes are centered in the pan.

6-Cooking the Dish: Cover the pan and cook on low heat for 5-6 minutes, allowing the potatoes to absorb the flavors without becoming mushy. Stir the mixture until any excess water evaporates, making sure the spice coating evenly covers the potatoes, and garnish with 2 tablespoons of chopped coriander leaves before serving.