Boil 4 medium potatoes. Peel and mash them roughly with your hands and keep them aside.

In a deep pan/ wok, heat 2 tbsp mustard oil till smoking hot. Reduce the flame.

Add 1 tsp cumin seeds and a big, fat pinch of asafetida/ heeng.

Once the cumin splitters, add 3 large ripe and red tomatoes finely chopped. Stir well.

Now add 1 tsp grated fresh ginger and 1 slit green chili. Mix well and stir until the tomatoes are soft and well cooked,

Add 1 tsp kashmiri red chili powder, 1 tbsp coriander powder, 1 tsp turmeric powder, and salt to taste.

Mix and add the roughly mashed potatoes. Toss them well so that they coat well with the masala. Now add 2-3 cups of water depending on your desired consistency. Mix well.

Cover and cook on a medium flame for about 1o minutes.

After 10 minutes, add 1 tsp Kasuri methi and simmer for another 5 minutes. Feel free to adjust the spice levels and consistency of the curry.

Garnish with chopped fresh coriander leaves and serve hot with any bread of your choice.

Enjoy!