Pressure cook or MW the potatoes until done.

Remove skin and cut into small cubes.

In a pan heat ghee and add all the spices and curry leaves.

Give a nice stir and cook for a minute or two.

Add the potato and add salt.

Mix well and reduce flame.

Keep stirring at regular intervals until the potatoes are slightly crisp. 

Garnish with coriander leaves and serve them piping hot.