Boil the potatoes

• Peel and cut the potatoes in half.
• Boil until soft.

Cool and chop the potatoes

• Drain and let the potatoes cool down.
• Set one potato aside and chop the rest into bite-size pieces.

Temper the spices

• Heat the oil in a pan and add the mustard seeds, letting them pop.
• Add the cumin seeds, cloves, cinnamon, dried chillies, curry leaves and hing.
• Stir for 1 minute, then add the chopped tomato and blended tomato.

Add the seasonings

• Stir in the salt, turmeric, red chilli powder and DhanaJeeru with a splash of water.

Build the gravy

• Stir once more and let it simmer.
• Mash the reserved potato with your hands into the mixture and stir until it forms a gravy.
• Add the chopped potato pieces and give a final stir.

Simmer and garnish

• Cook on low heat to simmer.
• Garnish with chopped fresh coriander.