Boil Potatoes:

• Place potatoes in a pressure cooker. Add enough water to cover. Pressure cook for 1 whistle (about 7–8min) on medium heat, or until just fork-tender but not mushy. Allow pressure to release naturally.
  
• Once cooled completely, peel the potatoes if you haven’t already. Cut into bite-sized cubes for even cooking.
  
• In a heavy-bottomed pan, heat mustard oil on medium-high until it changes colour slightly, then reduce the heat to medium. This helps mellow the pungency of mustard oil.
  
• Add jakhiya (wild mustard seeds) to the hot oil. Let them crackle for a few seconds, releasing a nutty aroma.
  
• Add broken whole dry red chillies. Stir quickly to avoid burning—about 5–10seconds.
  
• This is a tip - Add small portion of diced potato so that the masala do not burn in the next step
  
• Sprinkle salt, red chilli powder, turmeric powder, and coriander powder over potatoes. Mix thoroughly to coat all pieces evenly.
  
• Add the potato cubes to the pan. Toss gently so that they get coated with oil and spices & sauté
  
• Cook on low flame for 5–7min, stirring occasionally, till the potatoes turn golden and edges are crisp. You will see the oil separating slightly and the potatoes absorbing the spice.
  
• Check seasoning and adjust salt if needed. Serve hot, garnished with fresh coriander if desired. Potatoes should develop a light crust and turn golden at the edges.