Wash peel and chop potatoes and fenugreek leaves. Chop onion. Grate ginger and make a puree of tomato.
Heat oil in a karahi and put cumin seeds and when cumin seeds splutter put grated ginger and saute for 1 minute. Now add onion and sauté for 2 minutes or till onions turned transculent. Add tomato puree and cook till oil leaves the karahi. Add salt chilli powder and coriander seeds powder.
Add potatoes and fenugreek leaves and stir thoroughly. Add 2 tb spoon water and cover the lid. Cook it on medium flame till done. It will take 7-8 minutes. Switch off the flame.
Mix garam masala and stir. Serve hot with chapatti or rice.
