Heat oil in a pan and add cumin seeds, coriander seeds, and fennel seeds.
Add bay leaves and asafoetida. Roast for few seconds.
Add whole green chillies, chopped tomatoes, salt, ginger, turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder, cumin powder, black pepper powder, and dry fenugreek leaves.
Cook on medium to high flame for 8-10 minutes or until tomatoes are cooked well.
Add boiled potatoes, water, salt, garam masala, and mix well.
Cover the pan and cook on low flame for 5-7 minutes.
Turn off gas and garnish with chopped coriander.