Heat vegetable oil in a large frying pan over medium heat.
Add cumin seeds and mustard seeds. Allow them to splutter.
Add chopped onions and green chillies. Sauté until onions turn translucent.
Add diced potatoes to the pan. Cook for 5 minutes, stirring occasionally.
Sprinkle turmeric powder, chilli powder, coriander powder, and salt over the potatoes. Mix well to coat evenly.
Cover and cook for 10-15 minutes, or until potatoes are tender, stirring occasionally.
Once the potatoes are cooked through and golden brown, remove from heat.
Garnish with fresh coriander leaves.
Serve hot as a side dish with rice or roti.
