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This recipe makes an appetizer with flavors intense enough to serve just warm. There are a number of steps to do but they're all easy, reasonably fool proof and can be done well ahead.

PREP
1. Boil POTATOES until not quite done. Cool. With a small fork pierce lots of holes just through the skins.
2. Heat Mustard Oil in a heavy skillet until it just starts to smoke, then let cool for a minute. Fry Potatoes, tumbling often until lightly browned all over. Set aside.
3. Grind CORIANDER. Slice CHILIS very thin and chop fine. Mix both with Cloves and Kashmir Chili Powder.
4. Slice GINGER very thin and cut into very thin slivers. Chop Cilantro medium. Mix.
RUN   (20 min)
5. Heat OIL in a coverable sauté pan.. Stir in Spice mix and fry stirring for a minute, then add Water. Bring to a boil for about 2 minutes.
6. Stir in Potatoes. Cover and simmer over low heat for about 10 minutes to finish cooking potatoes. The water should be mostly evaporated.
7. Stir in Ginger Mix and Garam Masala, Cover tightly and turn off the heat. Let stand a few minutes before serving.