Wash and pressure cook potatoes with water and salt until 2 whistles.

Let the pressure release naturally, then cool, peel, and chop the potatoes.

In a bowl, whisk together yogurt, gram flour, and a little water until smooth and without lumps.

Set aside the yogurt mixture.

Heat oil in a kadhai or pan.

Add cumin seeds and asafoetida, and let them splutter.

Add chopped onions and sauté until softened.

Add ginger, garlic, and green chilies, and sauté for a minute.

Add curry leaves and cook for 2 minutes.

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

Add 2 tablespoons of water and cook for 3-4 minutes, stirring constantly.

Add the chopped potatoes and mix well.

Reduce the heat to low and add the yogurt-besan mixture.

Mix well, add salt to taste, and cover the kadhai.

Simmer for 5 minutes, stirring occasionally, until the gravy thickens.

Garnish with chopped coriander leaves.

Serve hot with Kachumber salad and Tawa Paratha.