1. Add spices, garlic and chilli to potatoes and toss in a dish. 2. Heat oil in a big pan, with mustard seeds, jeeroo and curry leaves.3. When seeds start to pop and brown, and curry leaves fragrant, add potatoes to pan and mix to coat all over. 4. Add mustard sauce and water to pan (a little at a time), as needed, to steam potatoes, turning potatoes now and then so they do not stick to bottom of pan. 5. When potatoes are tender, allow to cool, remove curry leaves and add chopped greens. Note: 1. No need to mash potatoes if cubed small. As you turn the filling, it will slightly mush up on it's own. But if not mushed, then roughly crush.2. I sometimes add 1 cup grated gouda cheese to the filling when cooled and then fill samoosas.3. May also add 1 cup of frozen peas to potatoes when cooked halfway.