Boil potatoes in salted water until about 90% cooked. Drain, and when cool to the touch, remove skins and chop into bite-sized pieces. Keep aside, uncovered to cool off and dry out a bit.
Meanwhile, prep all other ingredients: dry spices into one small bowl, kasuri methi in another.
Cook
Set a medium-sized skillet pan to medium heat. When hot, add the ghee and allow to melt, swirling in the pan. Add the cumin seeds and swirl to coat. When fragrant and about to sputter (could be less than 1 minute) add ginger-garlic paste and chilis.
Continue to cook about 1 minute until it smells of nice cooked garlic, then reduce the heat and add dry spices (turmeric, coriander, cumin, chili powder).
As you add the kasuri methi to the pan, rub it between your palms or fingertips to ground it a bit more. Stir and cook for a minute and enjoy that lovely fragrance.
Add 2 tbps of water and continue to cook, melding the flavors. If it begins to stick, add a bit more water. After a couple of minutes, it should thicken. Add potatoes and salt, stir to coat, cover, and cook for another few minutes, covered and over low heat. The potatoes should take on the flavoring, but not get mushy
Enjoy
Enjoy with poori, or chapati, or with dal and rice. No wrong answers here, just deliciousness.