Heat oil in a non-stick pan, add asafoetida, dried red chillies and cumin seeds and saute till fragrant.
Add ginger and garlic and sauté for 1-2 minutes. Add tomatoes and cook for 6-8 minutes or till tomatoes become pulpy.
Add turmeric powder, Kashmiri red chilli powder and salt and saute for 1-2 minutes. Add 3 cups of water and cook till the gravy comes to a boil.
Break the samosas into big pieces, add to the gravy and mix lightly.
Add coriander leaves, mix and simmer for 1-2 minutes.
Transfer into a serving bowl, garnish with a coriander sprig and serve hot.