Step 1

Place the potatoes in a saucepan with enough water to cover them.

Step 2

Bring the water to a boil over high heat.

Step 3

Cook the potatoes until tender, about 10 minutes.

Step 4

Drain the potatoes and allow them to cool slightly.

Step 5

Heat the ghee in a large skillet over medium heat.

Step 6

Lightly toast the cumin seeds in the ghee.

Step 7

Mix the green chili peppers and ginger into the butter.

Step 8

Season the chiles with chili powder and coriander.

Step 9

Stir in the potatoes and cook for 5 minutes.

Step 10

Season the potatoes with the amchoor and salt, and cook until the potatoes are browned and crispy, about 15 minutes.

Step 11

Garnish with cilantro and serve.