Boil potatoes in a pressure cooker until cooked through (5-6 whistles).

Allow pressure to release naturally, then peel and cube the potatoes.

Heat oil in a pan over medium heat.

Add cumin seeds and methi seeds; let them sizzle.

Add chopped onion, ginger, and garlic; sauté until onions are soft.

Stir in chopped green chilies and asafoetida; stir-fry briefly.

Add chopped tomatoes and mix well.

Stir in turmeric powder and red chili powder.

Cook until tomatoes are mushy and softened.

Sprinkle garam masala powder, add cooked potatoes, salt, and water to desired consistency.

Bring to a boil, then reduce heat and simmer for 10 minutes, allowing the gravy to thicken.

Check salt and spices, adjust as needed.

Transfer to a serving bowl and garnish with coriander leaves.

Serve hot.