Peel and chop 1/2 kg of potatoes into small pieces.

Wash the chopped potatoes 2-3 times and drain them well, ensuring no excess water remains.

Heat a pan.

Add a little oil to the hot pan, then add some butter. Adding oil first prevents the butter from burning.

Once the butter melts, add the chopped potatoes.

Saute the potatoes on medium heat for 2-3 minutes until they are well-cooked and slightly browned. This should take about 5-7 minutes.

Remove the fried potatoes from the pan and set them aside.

In the same pan, add some more oil (about 2-3 small spoons, or to your preference).

Once the oil is hot, add some more butter and let it melt.

Add 1/2 tsp of cumin seeds and let them splutter.

Add a generous amount of chopped curry leaves.

Add 1 medium-sized thinly sliced onion and saute until it turns golden brown.

Add a crushed mixture of 7 garlic cloves, 2 small mild green chillies, and 1/2 inch of ginger. Saute for 1-2 minutes.

Add 1 small chopped tomato and a little salt. Saute for about a minute until the tomatoes soften.

Reduce the heat and add red chilli powder and 1/2 tsp of chaat masala. Mix well.

Add more salt to taste.

Add the previously fried potatoes to the masala.

Mix everything well for about 2 minutes.

Add chopped coriander leaves.

Continue to saute on medium heat for another 2 minutes, stirring well to combine all the flavours.

The dish is now ready to be served. It can be enjoyed as a side dish, in a tiffin, or for guests.