Start by washing and rinsing the potatoes until the dirt comes off. This dish requires potatoes to be unpeeled so pay attention to this step. Pat dry them after final rinse. If the potatoes are bigger, you may halve them or just prick them a bit with a fork or a knife.
In a kadhai or heavy bottom pan (that comes with a lid), pour oil and heat on medium high heat. If using Mustard oil, wait till you see it smoking. For other oils, you may proceed to the next step if you think the oil is hot.
Now add in the cumin and wait for it to bloom and sizzle. Add the potatoes next followed by salt and turmeric.
After this, stir the potatoes carefully by avoiding any hot oil splashes. Stir till you have mixed the turmeric and salt in.
Now cover and reduce the heat to medium low. Cook for 5-7 minutes.
Check the potatoes and give them a stir at intervals to avoid burning them. Stirring them also helps browning them evenly. Check by piercing the potato with a fork to see if it is cooked through. Once the potatoes are a bit softer, add the amchur and other spices and stir nicely.
Cover and cook again at medium low heat for another 5-7 minutes by checking them at intervals.
Once the potatoes have a brown wrinkly skin and have nicely coated with spices, you can take them off the heat.
Sprinkle with chopped dhaniya leaves and serve these chatpate chhote aloo with your favourite dal chawal or paratha for a wholesome meal.