Peel boiled potatoes and mash them coarsely. In a heavy bottom pan, add mashed potatoes in it.
In a chutney/ spice jar, grind all the whole spices listed under to-grind to fine powder. Then add green chili, ginger and spinach to the spice powder and grind again. The paste for the curry is ready.
Add this paste to the boiled potatoes along with remaining spices (dry mango powder, red chili powder, turmeric powder, black salt, salt) except maida listed above. Add water, roughly 1½ liters. Mix well and allow to cook on slow flame til it starts boiling.
Mix maida in ½ cup of water and add to the boiling curry. Stir well ensuring no lumps are formed. Let the curry cook for 40-45 minutes. Keep stirring in between to avoid potatoes sticking to the bottom.
Prepare tempering in a small pan. Heat ghee, add asafoetida and then cumin seeds. When cumin starts crackling, add whole red chilis. Pour this over the boiling curry. Switch off the flame. Sprinkle chopped coriander and cover the pan. Rest for 15 minutes and serve hot with bedmi poori or moong dal kachori.