Grind cloves, cinnamon stick, green and black cardamom and jeera to fine powder
Boil potatoes. Peel and cut 3 potatoes into cubes. Mash 2 of them.
Chop ginger and green chillies.
In a pan, heat oil. Add asafoetida and cumin seeds. Let it splutter. Keep it on medium flame.
Now add chopped ginger and green chillies and turmeric powder.
Next add the grinded mixture to the pan
Immediately add the crushed potatoes and mix. Add 5-6 cups of water or enough water such that the potatoes are immersed in it. Remember its a liquidy curry.
Add salt and red chilli powder. Bring to a boil, reduce flame to low medium, place lid and cook for around 25 minutes. Keep stirring once in a while so that the curry does not stick or burn at the bottom. If required, add more water for a liquidy consistency during the cooking process.
Add garam masala powder and amchur powder and mix well.
Turn off flame and remove to a serving dish. Garnish with chopped coriander.
Serve warm with khasta kachori, chapatis or puris. If serving with puris, you can make a slightly thicker gravy by reducing water content.