Cut the boiled potatoes into quarters and set aside.

Heat 1 tbsp of oil in a heavy-bottomed pan over low-medium heat.

Dry roast Makhana (foxnuts) until crispy, then set them aside.

In the same pan, add the remaining oil, cumin seeds and let them splutter.

Add turmeric and boiled potatoes into the pan and toss them well. Stir-fry until they turn golden at the edges.

Reduce heat, add the roasted Makhana, peanuts, rock salt, black salt, red chilli flakes and pomegranate powder. Toss and cook briefly, then turn off the heat.

Transfer the makhana-potato mixture to a serving bowl. Pour over whisked curd, tamarind chutney and green chutney.

Sprinkle roasted cumin powder and garnish with coriander leaves.

Serve and savour!