In a small bowl, mix together the green chilies, red chili powder, garlic, ginger, cumin, coriander.

Stir in 2 tbsp of water to make a paste and set aside.

Heat the oil in a pot or non-stick skillet over medium-high heat. Add the dried chilies and fenugreek seeds and fry until dark brown and fully fragment about 5 seconds.

Add the potatoes, turmeric and cook, stirring constantly until light brown and firm.

Stir in the spice paste and salt. Reduce the heat to medium, cover the pan and continue cooking, stirring gently until the potatoes are tender and golden.

Once ready, transfer the potatoes to a serving dish. Garnish with fresh coriander and serve.