Crush ginger, garlic, and green chilies to form a coarse paste.

Heat oil in a saucepan over medium heat.

Add cinnamon stick and sauté until it colors slightly.

Add the ginger-garlic-chili paste and sauté for 1 minute.

Add chopped onions and sauté until golden brown.

Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt.

Add a teaspoon of water to prevent burning and cook for 1 minute, stirring continuously.

Add chopped tomatoes and 1/2 cup of water.

Cook until tomatoes turn mushy and the water is almost evaporated, stirring occasionally.

Add the boiled and chopped potatoes, half of the chopped coriander, and the remaining water.

Bring to a boil, then reduce heat and simmer for 5 minutes.

Remove from heat, add garam masala and lemon juice, mix well.

Cover and let rest for 2 minutes.

Garnish with remaining coriander leaves and serve hot.