Boil the potatoes: Put potatoes in cooker, water upto 1 inch and 2 whistles.
(Ideally you don't need to multitask with this step. Come back to kitchen once they are boiled.)

For Potato Marination
Take boiled potatoes and peel them.
(Optional for raita: scrape of the soft outer part of the potato. It will be used for the raita)
Dice potato into large cubes.
In a bowl or tray, add potatoes, 1.5 tsp red chili powder, salt to taste and mix it well.
Keep it aside to marinate for a while.

For Garlic Chutney
In a mortar pestle, add 3 tsp red chili powder, 20 garlic, salt to taste, 0.5 inch ginger and grind it coarsely. (If using mixer add a little water).
Keep it aside for further use.

Chop 2 onions and collect all the spices: 1 tsp cumin seeds, 2 cloves, 2 black cardamom, 1 green cardamom, 1 bay leaf

In a handi or kadai, add oil, once its hot, add cumin seeds, cloves, black cardamom, green cardamom, bay leaf and let it splutter well.
Add onions and saute it for a minute until translucent.
Add prepared garlic chutney and cook it for 5-6 minutes on medium flames.

While the chutney cooks, puree 3 tomatoes. (optional: You can also start preparing the raita at this point - step 9)

After the chutney is cooked for 5 minutes, Add fresh tomato puree, 3 tsp coriander powder and cook it for a while until it thickens.
Add 1 cup water and give it a quick boil.

Add marinated potatoes and cook for 2-3 minutes on low flames.
Done.

---------------------Raita-----------------------
In a bowl, add boiled potato trimmings, tomato, green chillies, carrot, fresh coriander leaves, curd, salt to taste, sugar and mix it well.
Transfer it to a serving bowl,