Boil 500 grams of potatoes until they are cooked but still firm. Peel and cut them into medium-sized cubes.
Dry roast 2 tablespoons of pomegranate seeds (anardana) in a pan for 2-3 minutes on low heat. Grind them into a coarse powder and set aside.
Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them crackle.
Add 1 finely chopped green chili and 1 teaspoon of grated ginger. Sauté for a minute.
Add the boiled and cubed potatoes to the pan. Mix well and cook for 2-3 minutes.
Add the ground anardana powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Mix well and cook for another 5-6 minutes, stirring occasionally.
Garnish with chopped coriander leaves and serve hot with roti or rice.