Make a checklist. Gather the necessary ingredients. Place them near the cooking area.

To make the spice powder stock;
dry roast all the ingredients. Place the ingredients in a heavy bottomed sauce pan/kadai over medium heat and roast until aromatic. Transfer to a plate and cool grind in a mixer. I used a coffee grinder. The spice powder can be stored in an airtight jar for up to 1 month.

I cooked the potatoes in a pressure cooker following manufacturer’s instructions. Once cooked,cool and peel the potatoes. Chop them into small pieces.

Heat 2 tbsp oil in a heavy bottomed pan over medium heat for 2 minutes. Add mustard seeds, once they pop open add fenugreek seeds, cumin seeds, fennel seeds, roast until aromatic. Add 2 green chillies, ginger, garlic and curry leaves and fry. Add onion and saute. Add turmeric powder. Add the potato pieces to the pan and add 2 tbsp oil. Add 2tbsp masala powder and stir. Reduce the heat slightly. Stir to prevent the potatoes from sticking. Do not mash. Sprinkle Kashmiri chili powder for nice color

Add salt to taste. Cook for another 5 minutes on the stove. Garnish with chopped coriander leaves and stir and turn off the stove. Taste. Transfer to a serving bowl or plate. You Serve the curry with dosa, puri, chapathi, parantha etc.