Heat oil in a pan on medium flame. Add cumin seeds, bay leaf, methi seeds, and cashews, and saute until cashews become light in color.
1 teaspoon Cumin seeds, 1 Bay leaf, ¼ teaspoon Methi seeds, 1 tablespoon Cashews, 2 tablespoon Vegetable oil
Add ginger, green chilies, and tomatoes, and saute until the tomato softens.
2 Green chilies, 1 inch Ginger, 2 to 3 Tomatoes
Add hing, turmeric powder, garam masala powder, red chile, amchur, coriander, and fennel powder, and mix well. Cook for a minute.
¼ teaspoon Asafoetida / Hing, ½ teaspoon Turmeric powder, ½ teaspoon Garam masala powder, 1 teaspoon Red chile powder, ¼ teaspoon Amchur powder, ½ teaspoon Coriander powder, ¼ teaspoon Fennel powder
Now add the mashed potatoes, water for desired consistency (approx 1 ½ to 2 cups), and salt and bring it to a nice boil.
Salt
Simmer it for 10 to 12 minutes. Garnish it with coriander leaves. Switch off the flame.
Coriander leaves
Serve hot with sabudana vada, dosa, poori, chapati, or paratha, and enjoy.