In a wide thick bottom kadhai or wok, dry roast half a cup of peanuts. Keep stirring peanuts frequently, to avoid burning peanuts from any side.
After a couple of minutes, peanuts will start splitting and turning brown. Turn off the flame and transfer the peanuts to another bowl.
In the same kadhai, heat a tbsp of oil or ghee and add a tbsp of jeera (cumin seeds).
Saute jeera till it splutters and releases a nice aroma. Then, add chopped or diagonally sliced green chillies into the kadhai.
Saute green chillies along with jeera till it gets charred spots on it.
Later, add boiled and chopped potatoes into the pan.
Give it a nice and gentle mix, without breaking or mashing the potatoes.
Cook for 5 to 6 minutes on medium flame till a thin flaky layer appears on potatoes.
Then add dry roasted and peeled peanuts as a whole, do not grind it in a mixer.
Mix the peanuts gently with potatoes and cook on medium-high flame for 2 to 3 minutes.
Later, add salt and freshly chopped coriander leaves and mix together.
Finally, turn off the flame and add a tbsp of fresh lemon juice or a tsp of amchur (dry mango) powder and mix all the ingredients well.
If you like charred potatoes like me, then cook for another 3 to 4 minutes on high flame. So that all the potatoes get a single layer of charred spots. It adds a nice earthy and smoky taste to the potatoes.