Wash the 9-10 potatoes thoroughly.
Cut each potato into 4 pieces with the skin on.
Heat 1 tablespoon of oil in a pan.
Add 2 cloves of chopped garlic and fry until crisp and reddish.
Add the potato pieces, 2 chopped green chilies, salt to taste, 1/4 teaspoon garam masala, and 1/4 teaspoon amchur powder.
Fry the mixture for a few minutes.
Add 3 tablespoons of water and cover the pan.
Cook until the potatoes are cooked through and all the water has evaporated.
Garnish the dish with 1/4 cup of chopped green coriander.
Serve with dal, rice, and chapati.