In a mixer grinder, combine the garlic, dry coconut, green chillies, ginger, and fresh coriander. Blend them into a coarse paste without adding any water.

Heat oil in a pressure cooker or pot. Add mustard seeds and cumin seeds. When they start to crackle, add curry leaves and the chopped onion. Saute until the onion is nicely browned.

Add the prepared spice paste to the onions and cook on medium heat for about 2 minutes. Add the chopped tomato and cook for another minute until it softens.

Reduce the heat to low and add salt, garam masala powder, coriander-cumin powder, and Kanda Lasun Masala. Saute for a minute until fragrant.

Break the boiled potatoes into pieces by hand and add them to the masala. Mix well to coat the potatoes with the spices.

Turn the heat to medium and add warm water. For a thicker gravy, add one glass of water. For a thinner consistency, add two glasses. Bring the gravy to a boil and let it simmer for about 10 minutes until it thickens.

Garnish with fresh coriander leaves, mix well, and serve hot.