Place a pot filled with water on high heat. Once it starts to boil, add 1 teaspoon salt and drop the potatoes without cutting or peeling. Let it boil for about 15 to 20 minutes, or until their fork tender. Drain and let it cool down enough for easy handling. Once it’s cool, peel the boiled potatoes and break apart with hand or knife into rustic bite sizes. You can steam the potatoes too.

Peel the onion and finely chop it. Also, finely chop the tomatoes. Either pound or grate the ginger and garlic.

Place a heavy bottom pan at medium heat and pour the oil. Then, add the whole spices (cumin seeds and fenugreek seeds). Stir for a few seconds and drop the tomatoes and mix it around.

Season with salt and add all the ground spices (cumin, coriander, fennel). Mix it all around, cover the pan and cook for 5 to 10 minutes. Open the lid once in between and give it a stir.

After 10 minutes, the tomatoes should be cooked through completely and soften up. Finally, add the boiled potato bites, give it a mix and pour the water along with green chili.

Let it simmer for 5 minutes. Finally, sprinkle fresh cilantro leaves

Serve warm.