Ingredients:

Potatoes,  4, peeled and diced
Turmeric Powder,  1 tsp
Red Chilli Powder, 1/2 tsp
Cumin Seeds ,1 tsp
Salt to taste
Garlic Cloves, 4-5 finely chopped 
Green chilies, 2 finely chopped
Tomatoes, 2  pureed 
Ginger, 1" piece grated
Coriander Leaves finely chopped to garnish
Oil, 2 tbsp

Method

In a non stick heavy base wok or pan, heat oil over medium flame.

Add cumin seeds and allow it to splutter.
Add ginger, green chillies.
Now add tomato puree, turmeric powder, red chili powder and salt. Cook till oil leaves the sides.
Add potatoes and stir well.
Cover and allow it to cook on low flame.
When half done, add approx 2 cups of water and let it simmer.  
When done mash the potatoes lightly so then the texture is slightly thicker.
Transfer to the Serving bowl.
For an enhanced taste of garlic, in a small frying pan, heat 2 tsp of ghee and add garlic.
As soon as it turns golden in colour, spread evenly on the sabzi.
Garnish with coriander leaves.
Serve hot with Poori or rotis.