Peel and coarsely mash boiled potatoes.(don't make a paste)
Grind chopped tomatoes and green chilies in the mixer and make a fine and smooth paste.
Take a pan and add mashed potatoes and the ground tomato paste.
Add all the dry spices, few curry leaves and 2 .5 cups of water in the pan.
Mix well and let it cook on medium heat for about 7-8 minutes or till it thicken slightly.
Now heat oil and ghee in a small pan.
Add cumin seeds ,when seeds become golden in color add asafoetida ,curry leaves and whole red chilies.
Switch off the flame and after 2-3 seconds add the kashmiri mirch powder in the tempering.
Now pour the tempering over the boiling gravy.
Switch off the flame and add chopped coriander in the curry.
Cover with a lid and wait for 5 minutes so it will absorb all the flavors.