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Boil the potatoes until they are fork-tender. Once cooked, peel the skin and cut them into cubes.
In a pan or wok, heat some oil. When the oil is hot, add the asafoetida powder, cumin seeds, mustard seeds, and dry red chili.
Add the cubed potatoes along with turmeric powder, red chili powder, and salt. Sauté everything to combine well.
In a separate bowl, make a coarse paste of ginger, green chili, and roasted coriander seeds, then add it to the pan.
Cook the mixture together on medium flame for about 3-4 minutes.
Finally, sprinkle some lime juice over the dish and garnish with freshly chopped cilantro before serving.