Wash and boil potatoes. Peel and roughly chop when done. Set aside
Soak the methi seeds in warm water for about 20 mins or so. Using a mortar pestle or a mixer, grind it to a rough paste.
In a kadhai, heat oil. Add heeng and sautee for 10 secs. Add cumin seeds and green chillies and sautee for another 1 minute
Add the ground methi seeds and sautee for 1 minute. Add the pureed tomatoes and fry for 5-6 minutes till the tomatoes are well cooked and the oil separates
Add all dry masalas and sautee for 1-2 minutes
Add chopped potatoes and mash a few of them to give body to your gravy.
Add about 2 cups of hot water and cook till the gravy is thick
Serve hot with pooris, pachranga pickle and a cup of chai for bliss