Wash and boil the potatoes for 10 minutes. Peel the potatoes .Heat oil in a wok and deep fry the potatoes till they turn golden brown. Turn the flame off allow the oil to cool down and pour back into the container.
In the same wok on a medium flame add the tomato puree, red chili, cumin, jaggery .Fry for 2-3 minutes then add in the fried potatoes. Grind together the whole coriander and whole black pepper. Add this mixture, green chilies and lemon juice to the wok .Fry for 3-4 minutes until the oil floats on top.
Before serving mix in the cream and garnish with almonds.