1. Heat a pressure cooker and add oil. When oil is hot, add cumin seeds, fennel seeds, asafoetida and let it sizzle.

2. Add the ginger-garlic paste and fry for a minute. Then add onion and fry till the onions turn golden brown.

3. Add the tomato, green chillies, mint leaves, turmeric powder and cook till the tomatoes are soft and mushy.

4. Now add the potatoes, curry powder, black pepper, salt , 1 1/2 cup water and combine. Cover and pressure cook for 2 whistles.

5. Add the coconut milk powder and cook for another 1-2 minutes. Remove from heat and add the coriander leaves.