Place the 300 g Potato cut into ½" cubes in a sauce pan.

Add to the potatoes water or other flavorful broth.

Bring to high and boil potatoes until "fork tender."

Drain potatoes and reserve.

In a large pan add the 2½ tbs neutral flavored cooking oil.

Set to medium or medium-high heat.

Once oil is at temperature add the 3 sprigs of curry leaves, 6 in. of Pandan Leaf cut into 2" pieces, and, 1 lg Onion cut in half and thinly sliced.

Fry these ingredients until the onion is slightly softened: 2-5 minutes.

Add the 2 green chilies cut into small ¼"-⅛" dice.

Fry these ingredients until the onion is slightly softened: 1-3 minutes.

Add the ½ tsp chili flakes.

Fry this ingredient for 1 minute.

Add the 1 in. Piece of cinnamon broken into thirds.

Fry this ingredient for 1 minute.

Add the lightly ground clove an cardamom.

Fry this ingredient for 1 minute.

Add salt to your taste.

Fry this ingredient for 1 minute.

Add the flesh of 2 tamarind seeds.

Fry this ingredient for 1 minute.

Add reserved boiled potatoes.

Fry this ingredient for 1 minute.

Add the ½ tsp turmeric powder and 1 tsp freshly cracked black pepper.

Fry this ingredient for 1 minute.

Taste test for salt and adjust if needed.

Enjoy!