Peel and cut 250 grams of potatoes into cubes.
Heat 2 tablespoons of oil in a pan and add 1 teaspoon of cumin seeds. Once they start to splutter, add the potato cubes and fry until they turn golden brown.
In a bowl, whisk 500 grams of yogurt until smooth. Add 2 tablespoons of gram flour (besan), 1/2 teaspoon of turmeric powder, and salt to taste. Mix well to avoid any lumps.
Add this yogurt mixture to the pan with potatoes. Stir well and cook on low heat for about 10 minutes.
In another pan, heat 1 tablespoon of oil and add 1/2 teaspoon of mustard seeds, 2 dry red chillies, and a pinch of asafoetida (hing). Once the mustard seeds start to crackle, pour this tempering over the kadhi.
Cook the kadhi for another 5-10 minutes on low heat. Garnish with fresh coriander leaves before serving.