In a bowl combine yogurt, salt, finely chopped coriander leaves, mint leaves, green chilies and turmeric powder.

Mix well. Add half cooked potatoes and coat with the mixture.

Refrigerate for an hour.

Dry fry coriander seeds, cumin seeds and grind with garam masala powder. keep aside

Deep fry onion pieces and blend with chopped tomatoes along with a little water and make a smooth paste.

Melt ghee in a pan and add ginger garlic paste and ground paste. Cook on high fire and add dry ground powder.

Add red chilly powder and fry well.

Now add marinated potato pieces to the gravy mixture and further cook.

Let it cook until the potato pieces become tender.

Sprinkle with crushed black pepper.

Serve hot with chapatti or puri.