Heat ghee or peanut oil in a pan. Add cumin seeds and let them crackle. If using, add chopped green chilies and grated ginger, sautéing for a few seconds until fragrant.

Add the boiled and cubed potatoes to the pan. Sprinkle black pepper powder, roasted cumin powder, and sendha namak. Stir well to coat the potatoes in the spices.

Pour in a cup of water and let the curry simmer for 5-7 minutes. Mash a few potato pieces with the back of a spoon to thicken the gravy slightly. Adjust the consistency by adding more water if needed. If you want a creamy texture, add a little yogurt or coconut milk and mix well.

Garnish and Serve

Turn off the heat and garnish with freshly chopped coriander leaves. If you like a tangy twist, squeeze some fresh lemon juice before serving.