Cook the potatoes as a whole, poke some holes in them with a fork to help cook quicker. You can cook them in a pressure cooker, microwave or on the stove top. Once cooled, remove skin and crumble them with your hands.
In a pan / kadhai, heat the oil and add the cumin seeds to it. Once they splutter, add the ginger, asafetida and the green chillies.
Add the tomato puree as well and let it cook for a couple of minutes.
Now add the turmeric powder, fennel powder, red chilli powder, coriander powder, amchur and garam masala to it. Mix well and let it cook for a few minutes.
Add the salt and the crumbled potatoes and a little water to make the sauce base a little thinner. Cover and cook for a few minutes, till all the spice flavors get absorbed into the potatoes.
Remove from heat, garnish with cilantro and serve hot with pooris (deep fried flat bread)
Don’t mash the potatoes. Crumble the boiled potatoes so you have some mashed parts and some big pieces of the potato. The mashed bits will help thicken the sauce and the big pieces for the body of the curry with chunks to bite into while eating.Fresh tomatoes are the best, but in a pinch, you can add jarred tomato puree as well.