Step-by-Step Instructions

1. 1.Prepare the Pan and Fenugreek Seeds

   Heat a pan over medium heat. Add 4-5 tablespoons of oil. Once the oil turns hot, lower the heat to low and add 2 teaspoons of fenugreek seeds (methi). Fry the seeds until they turn a little darker or deeper in color, ensuring the oil isn't smoking hot to prevent bitterness.

2. 2.Fry the Potatoes

   Add the peeled, washed, and patted dry baby potatoes to the pan. Fry the potatoes on medium heat, stirring occasionally, until they get little spots of browning on them, indicating they are lightly fried.

3. 3.Add Onions and Continue Frying

   Add 2 medium thinly sliced red onions to the pan with the potatoes. Fry the potatoes along with the onions on medium-high heat, stirring continuously, until the onions turn a little brown in color and the potatoes have more browned spots.

4. 4.Incorporate Spices and Tomatoes

   Lower the heat to medium. Add 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 2 teaspoons of sugar, and 1 medium chopped tomato. Stir well to combine all ingredients.

5. 5.Add Water and Salt

   When the tomatoes start to break up, add a splash of hot water and stir. Then, add salt to taste and another splash of hot water, stirring again. This process helps the potatoes get well fried with the masala without adding extra oil.

6. 6.Simmer the Curry

   Finally, add 1.5 cups of hot water. Give it a good mix, then cover the pan and cook on low heat until the potatoes turn tender. Remember to give a stir from time to time to prevent sticking to the bottom of the pot. This took approximately 15 minutes in the video, but cooking time may vary based on potato quality and size.

7. 7.Prepare Roasted Cumin Powder

   While the potatoes are simmering, heat a small pan over medium heat. Lower the heat to medium-low and add 2 teaspoons of cumin seeds (jeera). Stir the cumin seeds continuously until they darken in color and you can smell a beautiful aroma of toasted cumin. Immediately take them off heat and transfer them to a mortar and pestle (or a plate to cool). Once cooled, grind them coarsely; do not grind them too powdery.

8. 8.Add Green Peas and Thicken Gravy

   Once the potatoes are tender, add 1 cup of frozen green peas and stir. If using fresh green peas, add them earlier with the potatoes in step 3. Add another splash of water if you prefer a less dry curry. Break some of the potatoes with your spatula at the end; this will help in thickening up the gravy.

9. 9.Finish and Serve

   Add the chopped coriander leaves and the freshly roasted and ground cumin powder. Stir everything together to combine. Serve hot with roti, paratha, or puri.