• Boil potatoes and peel off the skin.
• Roughly break potatoes into small pieces.
• It's okay to make them mashy roughly.
• Heat oil in a pan.
• Add cumin seeds and let it crackle.
• Add chopped ginger and green chillies.
• Add chopped tomatoes and mix well. 
• Add hing or asafoetida now for non fasting recipes. Fasting recipes skip this step.
• Cook till tomatoes are soft and cooked well.
• Add all spices and saute for 20 - 30 seconds.
• Then add ¼ cup water and let it simmer for 2 minutes.
• Add ½ - 1 cup water (as per desired consistency) more and bring it to a boil for 2 - 3 minutes.
• Then add roughly mashed/ smashed potatoes to the gravy.
• Let it simmer for 3 - 5 minutes more.
• Turn off heat when reach at desired consistency.
• Garnish with chopped coriander leaves.

Method II: Cooking in one pot (raw potatoes)

• Peel off skin of potatoes and dice it.
• Heat a heavy bottom pot or pan or pressure cooker.
• Heat oil.
• Add cumin seeds and splutter.
• Add ginger and green chillies.
• Add chopped tomatoes and cook on medium heat till tomatoes are a little soft.
• Now add all ground spices mentioned above in ingredients list.
• Stir and saute for a minute.
• Now add little water and cook for another minute.
• Then add chopped potatoes and give it a nice stir.
• Saute for a minute or so.
• Then add ½ - ¾ cup water.
• Season with salt as per taste. (rocksalt)
• Cover the lid.
• For open pot, simmer on low flame for 15 minutes or till potatoes are well cooked.
• For pressure cooker, pressure cook for 2 whistles.
• Then let the pressure release naturally.
• Open lid of the cooker/ pot.
• Then with the help of a spoon or spatula, roughly mash some of the potatoes.
• Add finely chopped coriander leaves and a dash of lemon juice (optional).
• Serve hot.