Roughly break the boiled potatoes into small, chunky pieces.

Heat mustard oil in a kadhai or handi until smoky, then reduce heat.

Add cumin seeds and broken dry red chilies; allow them to sputter.

Add crushed methi seeds and asafoetida, followed by grated ginger. Toss until aromatic.

Add tomato puree and sauté on high heat for 3-4 minutes until softened.

Add roasted crushed coriander, red chilli powder, and turmeric; mix well.

Add potatoes and gently mix to coat with spices.

Add 3 cups of water (or desired amount for consistency).

Bring to a boil, then reduce heat and simmer for 5-6 minutes.

Sprinkle kasuri methi and cook for another minute.

Turn off heat and transfer to a serving bowl.

Garnish with coriander leaves and serve hot.