Wash and peel potatoes, then cut into pieces.

Soak the cut potatoes in water.

Wash and finely chop the tomatoes.

Slit the Kashmiri chili and remove the seeds.

Finely chop the coriander leaves and set aside.

Heat ghee in a pressure cooker.

Add cumin seeds, asafoetida, and Kashmiri chili and let them crackle for 20 seconds.

Add the potatoes and sauté for 1 minute.

Add red chili powder and turmeric powder, mix well.

Add tomatoes and cook for 3 minutes.

Add coriander powder, salt, and amchur powder, mix well.

Add water as needed, mix and close the pressure cooker.

Cook for 2 whistles and turn off the heat.

Let the pressure release naturally, then open the cooker.

Mash some of the potatoes with a spoon to thicken the gravy.

Mix well, turn off the heat and garnish with fresh coriander leaves.

Serve hot with Boondi Raita, Kachumber Salad, and Poori.