Boil the halved potatoes in a large pot of salted water until cooked but still firm.
Remove from heat and drain the water.
In a karahi heat oil add the curry leaves, cumin seeds, crushed red chillies, coriander and nigella seeds along with some salt and quickly stir-fry for about 30-40 seconds.
Add the onion and fry until golden then add the potatoes along with the fresh red chillies and fresh coriander and cook covered over very low heat for 5 minutes.
Serve hot with chapati.
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