Boil the potatoes with skin till done.

Let it cool, then peel the skins

Slice the the green chillies. Adjust more or less depending on how fiery the chillies are. Chop the dhania finely.

In a round-bottom kadahi, heat the ghee. When hot, add the jeera and let it crackle. Then, add the potato and the chillies. Stir for a few minutes till the potatoes start browning.

Add the chopped dhania and give a final stir.

Serve with luchi (poori), plain paratha or phulka rotis