In a small bowl, combine the minced green chilli, red chilli powder, garlic, ginger, cumin, and coriander. Stir in 2 tbsp water to form a smooth paste; set aside.

Heat the oil in a pot or non-stick skillet over medium-high heat. Add the dried chilli and fenugreek seeds, frying until they darken and sizzle (about 5 seconds).

Add the potato wedges and turmeric; cook, stirring constantly, until the potatoes turn light brown and start to firm (5-7 minutes).

Stir in the prepared spice paste and salt. Reduce the heat to medium, cover the pan, and cook, stirring gently, until the potatoes are tender and golden (10-12 minutes).

Transfer to a serving dish, garnish with fresh coriander if desired, and serve warm.