Boil diced potatoes in water with turmeric powder and salt until soft.
Heat ghee in a pan, fry grated coconut until golden brown; remove and set aside.
In same ghee, temper cumin seeds and sauté ginger paste.
Add red chili powder, boiled potatoes, and half a cup water; simmer for 5 minutes.
Stir in fried coconut and garam masala, cook until dry, and serve warm.