Wash and crush the potato over a stone batan (सिल-बट्टा).

Grind garlic, ginger, coriander seeds, turmeric and fresh chilies over silbatta.

Now heat mustard oil/ ghee (traditional Uttarakhandi food is cooked in only mustard oil or ghee).

Now add jakhia seeds and wait for 2-3 seconds.

Add onion and cook for 5-6 minutes, now add the crushed potatoes and stir for 5-6 minutes.

Now add the masala paste and red chilli powder, cook it for another 5 minutes.

Add tomatoes and water cook for next 10 minutes by adding fresh coriander and salt.

Remove from heat and serve with rice or local bread preparation (lesu)