Peel and chop 4 to 5 waxy potatoes into even-sized cubes. Place them in a pot, cover with water, and bring to a boil. Cook for about 10-15 minutes, or until tender but still firm. Drain and let them rest.

In a large skillet, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon mustard seeds and watch them pop. Then add 1 teaspoon cumin seeds and cook for another 30 seconds.

Stir in 1 tablespoon of ginger-garlic paste and 2 chopped green chilies. Sauté for 2-3 minutes until golden and fragrant.

Add 2 diced or pureed tomatoes to the pan, stirring well. Cook for 5-7 minutes until tomatoes break down.

Stir in 1 teaspoon turmeric powder, a pinch of asafetida, and 1 teaspoon garam masala with salt to taste. Simmer for another 3-5 minutes.

Fold in the boiled potatoes, ensuring they are well coated in the sauce. Simmer together for an additional 5-10 minutes.

Garnish with freshly chopped coriander leaves and serve hot with rice or naan.