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Peel and cut the potatoes in half. Boil until soft (12-15 minutes)
Drain and let it cool down. Leaving 1 potato aside, chop the potatoes down into bitesize pieces
Heat some oil into a pan adding mustard seeds, let it pop then add jeera, then cloves, cinnamon, dry chilli, curry leaves and hing. Give that a stir for 1 minute adding the chopped tomato and tomato pulp
Stir well adding, salt, turmeric, red chilli powder and DhanaJeeru with a splash of water
Stir once again allowing to simmer for 4 minutes then using your hands, mash the potato you left aside with your hand into the mixture - give it a stir until it's a gravy, then add in the chopped potato pieces giving that a finally stir.
Cook on low heat to simmer for 10 minutes then garnish with chopped fresh currinder.
Ideal to have with purees/puris and mango Rus (pulp)