Slice the boiled potatoes into tiny bite size pieces.
In a heavy bottom wok or pan, add the oil and then scatter the black mustard seeds. It will splatter, so be careful.
Drop the diced potatoes and stir it around. Add a little salt to taste and stir around for 2 minutes.
Add water just enough to make gravy, drop the green chili and now simmer for 5 minutes. I like to mash a few of the potato pieces, as that makes the gravy thick.
Finally, add the finely chopped cilantro leaves and stir it around.
Check for salt and add more if needed.
Enjoy this super simple utterly comforting aloo sabzi with kuttu poori.
Notes
This recipe is typically for Vrat (fasting) and that's why I have not added any turmeric or any other spices. You can definitely spike it up with spices of choice and add turmeric for the gorgeous color.