Boil the potatoes.
Pro tip – potatoes boiled a day in advance and stored in the fridge tend to hold their shape better.

Peel and finely chop the garlic.

Also, peel and dice the boiled potatoes. Dice them into 1.5 cm to 2 cm cubes. Since there is no salt in the potatoes, if they are bigger, they may be taste bland.
Mash one small potato. This will help to thicken the curry.

Heat the mustard oil in a wok on medium flame till you can smell the oil. It can start burning soon, so don't put it on high heat for a long time.
Mustard oil can be too pungent for some people's liking, so feel free to mix any neutral flavored oil.

Once the oil is hot, add in the black cumin (nigella) seeds. Then add in the garlic. Saute for a minute.

Mix in the Kashmiri Red Chilli powder and turmeric powder while ensuring medium heat.

The masalas will cook in few seconds. As soon as you start smelling them, add about 50 mL water. This will hold the cooking of the masalas and also help in creating a nice texture to the curry.

Top with fresh chopped coriander and serve hot with puris, roti, or rice.