Cup boiled potatoes in small pieces and set aside.

In a bowl, mix yoghurt, red chili, Nepali spice Timur, sautéed onion, white sesame powder and salt.

Now stir in boiled potatoes in the yoghurt mixture and mix well.

Heat 2 tbsp of mustard oil and fry fenugreek seed. Once the seeds are dark brown, add in turmeric and immediately pour the oil in the yoghurt mixture.

Stir gently and garnish with fresh coriander and green chilies.