Roughly cut potatoes into big chunks.

Pressure cook with water and a pinch of salt for 2 whistles

Let them cool completely, then peel and set aside.

Grind pottukadalai, curry leaves, sambar powder, garlic, garam masala, and salt into a coarse paste. Add a splash of water if needed to help blend.

Heat peanut oil in a pan

Add the cooked potatoes and the ground masala.

Gently toss to coat the potatoes evenly.

Sauté on medium heat for 6–7 minutes, turning occasionally, until golden and slightly crisp on all sides.