Bombay Masala Toast with Coriander Chutney

**Prepare the Coriander Chutney:** In a blender, combine fresh coriander leaves, green chilies, ginger, lemon juice, cumin seeds, salt, and a little water. Blend until smooth, adding more water if needed to reach your desired consistency. Set aside.

**Prepare the Masala Potatoes:** Heat oil in a frying pan over medium heat. Add the chopped onion and sauté until golden brown and caramelized (about 8-10 minutes).

Add the ginger-garlic paste and green chilies, sauté for another minute until fragrant.

Add the turmeric powder, red chili powder, garam masala, cumin powder, and amchur powder (if using). Sauté for another 30 seconds, stirring constantly to prevent burning.

Mash the boiled potatoes with a fork. Add the mashed potatoes to the pan with the spices and onions. Mix well to combine. Add salt to taste.

Cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through and the flavors have melded.

**Toast the Bread:** Butter each slice of bread on one side. Toast in a toaster or in a pan on the stove until golden brown and crispy.

**Assemble the Toast:** Spread a generous layer of the spiced mashed potato mixture onto each slice of toasted bread.

Drizzle generously with the prepared coriander chutney.

Serve immediately.