Wash and peel potatoes. Cut them in small cubes (about 1 inch wide) or as desired.

Keep the spices (asafoetida, cumin seeds, coriander seeds, mustard seed, red chilli powder, chopped green chillies, turmeric powder, curry leaves, dried pomogranate seeds, dried coriander seeds, and garam masala) in a plate, ready for tempering.

Heat oil in a pan on low-to-medium flame and add asafoetida, cumin seeds and mustard seeds. Stir till they crackle. Add the curry leaves and continue stirring for a few seconds.

Turn the flame down to low. Add salt, turmeric powder, red chilli powder, green chillies, and stir for a few seconds.

Add chopped potatoes and mix well.

Optional: Add ground tomatoes or tomato puree and mix well on low flame for 2 minutes.

Sprinkle some water and stir. Cover the pan with a lid and cook for 5-8 minutes on low to medium flame until the potatoes are tender.

Add coriander powder, pomegranate seeds and dried fenugreek leaves. Mix gently and let it cook for 2 minutes.

Season with garam masala. Serve hot with lentils (daal) of your choice and roti or rice.