Wash and slash the potatoes, Microwave for 5 - 6 mins. Soak in water and peel the skin. Keep it aside. Mash it roughly and not as cubes.
Heat cooking oil, ghee in a non stick pan, add asafoetida, cumin seeds, fennel seeds and fenugreek seeds.
When the fenugreek seeds starts crackling, add turmeric powder, coriander powder and red chili powder and fry for 1 minute on low heat.
Next add aam ke achar ka masala and fry again for a minute.
Add cooked potatoes and chopped green chilli, grated ginger. Stir fry on medium heat for 5 mins.
Add 2- 3 cups of water and bring to a boil. Reduce heat and cook for another 10 mins. This gravy would be slightly watery than the regular gravies, so adjust the consistency accordingly.
Finally add chopped coriander leaves and simmer for 5 mins.
Serve it hot with Matar Kachori / Poori.