Begin by warming the oil in a pan over medium heat. As the oil reaches the optimal temperature, introduce the cumin seeds. Allow them a moment to bask in the heat until they start to splutter, releasing their aromatic compounds and infusing the oil with a warm, earthy fragrance.

Next, usher in the garlic and green chillies. As they hit the hot oil, they'll start to sizzle, their spicy, pungent essences melding with the toasty aroma of the cumin seeds.

Now it's time for the sliced onions to join the ensemble. Let them sauté for a minute, just enough to soften and release their natural sweetness. There's no need to aim for a caramel hue; we want to retain a bit of their crunch for textural contrast.

The parwal steps into the spotlight next. Sliced and ready, add them into the pan and elevate the heat to high. Allow them to sauté for a good 3-4 minutes, stirring occasionally to ensure even cooking and prevent any sticking.

Then, introduce the potato wedges. Season them with salt, stirring gently to ensure every piece gets its fair share. Cover the pan and let everything simmer on medium to low heat for about 5 minutes, or until both the parwal and potatoes have reached the desired tenderness.

The time has come for our chorus of dry spices. Sprinkle them over the vegetables and continue to sauté for another 2-3 minutes on medium heat. This allows the spices to toast slightly, intensifying their flavors and ensuring they permeate the vegetables thoroughly.

Finally, switch off the heat and stir in the chopped cilantro leaves. Their fresh, citrusy flavor adds a final layer of complexity to the dish.

Serve your aromatic Achari Aloo Parwal hot, alongside soft roti or chapati, or as a hearty accompaniment to a comforting bowl of dal rice. This is Indian home cooking at its finest, ready to grace your table. Enjoy!