Wash and peel the potatoes. Dice them into small cubes, placing the pieces in a bowl of water till all the potatoes are diced.
Set the potato pieces to drain in a colander.
Shred the curry leaves into bits.
Heat oil in a pan.
Add mustard, let it burst and add methi seeds.Add the poppy seeds and then the onion seeds. Finally add curry leaves.
Add the potatoes, stir well till coated all over with oil.
Keeping the stove on low flame, add chilli powder, turmeric powder, garam masala ( if using) and salt.
Cook for 10 minutes or till the potato is soft and can be mashed with the back of a spoon. Stir frequently, checking that the potato does not catch at the base of the pan.
Transfer to a serving bowl.
Tastes good with roti or with rice accompanied by dhal, sambar or rasam.