Heat oil in a non-stick pan or a well-seasoned cast-iron pan over medium-high heat
Once the oil is hot, add cumin seeds, asafoetida, garlic, green chilies (slit into half), and dry red chilies (remove the stalk) and saute for 15-20 seconds.
Add coriander powder, turmeric powder, Kashmiri red chili powder, and salt. Cook for 3-4 seconds.
Add the potatoes and cook for 4-5 minutes.
Add water and cover the pan with a lid. Reduce the heat to low and let the potatoes cook until they are tender. Stir once or twice while cooking.
Now add the chopped methi leaves and mix well. Cover the pan again and cook for 2-3 minutes on medium heat.
Add dry mango powder and garam masala powder and mix well.
Serve hot with roti and dal or parathas.