Begin by heating the oil in a deep-bottomed pan over medium heat. Once the oil reaches the desired temperature, add the cumin seeds and allow them to crackle.

Next, introduce the finely chopped onions and green chilies to the pan. Cook them for approximately 4-5 minutes or until the onions have achieved a delightful golden brown color.

Proceed by adding the tomatoes to the pan and cooking them for an additional 4-5 minutes until they have softened.

Now, it’s time to incorporate the turmeric powder, red chili powder, coriander powder, and salt according to your taste preferences. Thoroughly mix the ingredients and let them cook for 2-3 minutes.

Introduce the diced potatoes to the pan and ensure they are evenly coated with the spice mixture. Give everything a good mix.

Cover the pan and allow the mixture to cook for approximately 10-15 minutes, or until the potatoes are nearly cooked.

Once the potatoes are almost done, add the chopped fenugreek leaves to the pan and mix well. Cover the pan again and cook for an additional 10-12 minutes until the potatoes are fully cooked and the fenugreek leaves have wilted.

Finally, serve the dish hot alongside chapatis or rice for a delicious meal.