Thoroughly wash potatoes and boil them till tender. Remove from hot water and allow to cool.

Peel them and coarsely chop them into bite-size pieces. For better thickness of the gravy, it is best to break the boiled potatoes using hands into coarse bite sized pieces.

Coarsely grind chopped tomatoes into a paste. Set aside.

Heat ghee in a pressure cooker. Firstly add asafoetida, then allow cumin seeds to pop.

Now add remaining spices like turmeric powder, coriander powder and red chili powder. Add chopped green chili, ginger and tomato paste. Cook for 2-3 minutes till tomato paste starts leaving ghee/ oil.

Now add boiled potatoes pieces to the prepared masala. Add 1/4 cup water and salt as per taste.

Pressure cook for 2 whistles on low flame till potatoes and gravy nicely thickens.

Garnish as desired. Serve hot with chapatis, paranthas or pooris.