1. Heat oil or ghee in a pan or skillet over medium heat.

2. Add cumin seeds and mustard seeds. Let them splutter.

3. Add a pinch of asafoetida (hing) to the oil.

4. Add grated ginger, chopped green chilies, and curry leaves to the pan. Sauté for a minute until fragrant.

5. Add cubed potatoes to the pan. Stir well to coat the potatoes with the spices.

6. Sprinkle turmeric powder, red chili powder, coriander powder, garam masala, and salt over the potatoes. Mix everything together.

7. Cover the pan and let the potatoes cook on low to medium heat until they are partially tender, stirring occasionally to prevent sticking. This might take about 10-15 minutes.

8. Once the potatoes are partially cooked, reduce the heat to low and add beaten yogurt to the pan. Stir continuously to prevent curdling.

9. Let the mixture simmer for another 5-10 minutes or until the potatoes are fully cooked and the gravy thickens to your desired consistency.

10. Adjust salt and spice levels according to your taste.

11. Garnish with chopped fresh coriander leaves if desired.

12. Serve hot with rice or Indian breads like roti or naan.