Recipe

Prepare Potatoes: Peel and chop the potatoes into large pieces. To stop them from discolouring, put them in a bowl of water.
2)  Prepare Masala: Grind coriander seeds, cumin seeds, fennel seeds, green chilies, and ginger to a partially ground powder using a grinder or processor.
3)  Cooking Process:
Heat a pressure cooker and add oil and clarified butter.
Add mustard seeds and asafoetida. Let them crackle.
Add the partially ground masala to the cooker.
Add the finely chopped tomatoes and salt. Cook until the tomatoes soften.
Add red chilli powder, black salt, garam masala, turmeric powder, and amchur powder. Stir well.
Drain the water from the bowl containing the potatoes and add them to the cooker. Make sure the masala coats the potatoes evenly.
Let it rest for a short time.
Pour in hot water, cover the cooker with its lid, and cook for a few minutes after the pressure cooker whistles.
4)   Prepare Tempering:
In a separate pan, heat clarified butter.
Add asafoetida, curry leaves, and red chilli powder, and turn off the gas. Mix well.
Add the water and mix it well.
Add mashed potatoes (selected from the cooked potatoes in the pressure cooker) to this mixture.
Simmer for a few minutes.
5)  Final Steps:
Add the tempered mixture to the pressure cooker containing the cooked potatoes.
Cook on low heat for a few minutes.
Turn off the heat and let the dish rest for a while.
6)   Garnish: Garnish the prepared dish with finely chopped coriander leaves.
Tips:
Grind masala coarsely for enhanced flavour.
Ensure potatoes are well-coated with masala.
Cautions:
Adjust spice levels cautiously.
Control water for desired consistency.