Wash the potatoes and add them to a pressure cooker along with salt. Add water to cover the potatoes and cook for two whistles on high heat.
Remove the pressure cooker from heat and let the pressure release naturally. Open the cooker and run the potatoes under cold water. Peel them and keep them aside.
Heat oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, fennel seeds, and coriander seeds, and let them crackle for 5-6 seconds.
Add curry leaves and onions and saute until they turn light brown in color (5-6 minutes), stirring frequently.
Add ginger and green chilies and saute for another minute.
Now add coriander powder, turmeric powder, chili powder, and salt, and cook for 10-15 seconds, stirring continuously.
Add ½ cup of water and cook for a minute.
Now add the cooked potatoes to the pan and toss them well in the masala. Cook uncovered for 3-4 minutes, stirring a few times in between.
Now add lime juice and mix well. Garnish the Bombay potatoes with cilantro and serve hot.