Wash and peel the potatoes. Place them in a large pot, cover with water, add a pinch of salt, and boil for 15-20 minutes until just tender. Drain and cut into 1-inch cubes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Crackle for 30 seconds.

Add 1 tablespoon of grated ginger, 2 minced garlic cloves, and 2 sliced green chilies. Sauté for 2-3 minutes until aromatic and golden brown.

Incorporate 2 chopped tomatoes, stir, and cook for an additional 5 minutes until softened.

Sprinkle salt to taste and simmer for 5-7 minutes until the mixture thickens.

Fold in the boiled potato cubes, coat with the sauce, and cook for another 3-5 minutes.

Garnish with freshly chopped coriander leaves and serve hot with naan, chapati, or rice.