• Wash potatoes nicely and boil it in pressure cooker or in open pan. I boil potatoes in stove-top pressure cooker, till one whistle, then let the pressure go on it's own.
• Make green chutney. For that grind all the ingredients under chutney section. Adjust green chillies level in chutney as per your heat tolerance.
• To boil in pan, add enough water, and boil potatoes till soft and skin starts to come out. Use a tooth pick or fork to check whether the potatoes are done.

Make Green Chutney

• Grind all the ingredients under the chutney section to a smooth paste. Add 1-2 tbsp of water if required.
• Wash Mint and cilantro/coriander leaves very nicely. Take out the thick stem only keep the tender ones with the leaves.

Tempering Potatoes

• In a non-stick pan r kadhai, add oil.
• Once the oil is hot enough, add cumin seeds.
• When seeds crackle, add boiled potatoes and saute for 1-2 minutes.
• Add all the powder spices under spices section, except dry mango powder.
• Cook for 2 minutes, keep sauteing potatoes. After 2-3 minutes switch off the flame.
• Add chutney, as required and dry mango powder and mix it well with potatoes.
• Add tamarind chutney and mix well. This is optional, I like to add it as it gives a tangy and a bit sweet taste to potatoes.
• Squeeze some lemon/lime juice and serve hot as starter or with fresh hot chapatis or any bread of your choice.