Pour 2 tbsp oil in a pan and put on medium flame. Add the potatoes. Do not use a spatula instead toss them in the pan so they do not break. Take off the flame once they are evenly browned and look crisp.
In a separate pan, add 1 tbsp of oil. Add the minced ginger garlic, onions and grated tomatoes. After two minutes, add salt, red chilli powder and chole powder.
Add water and let it simmer on medium flame till the water is reduced to half and the gravy looks thick enough to coat the potatoes.
Add the potatoes and gently toss them till they’re well coated. Remove from fire.
Put into serving bowl. Add a squeeze of lemon and garnish with chopped coriander. Serve hot with roti or paratha.