Heat oil in a wide bottom Pan. When it’s hot add jeera, crushed coriander seeds, green chilli and ginger garlic paste. Saute for a few seconds and add the finely chopped onions.

Saute until they turn golden brown. Then add finely chopped coriander, tomato puree, turmeric,tikka masala and salt

Mix well and keep it on medium flame and add boiled mashed potato.

Mix well and cook until oil starts to leave the sides.
Can add 2 tbsp of water to avoid burning Switch off the stove once done.

Slice the buns into halves.
Heat up a non-stick pan
Butter the buns and toast buns until crisp.

To assemble:

Fill with the prepared potatoes Masala
Garnish with some chopped coriander leaves and pomegranate kernels
Serve hot and enjoy!