Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Ensure the oil is not smoking hot when adding fenugreek seeds to prevent bitterness.

• Using baby potatoes is recommended for the best taste and texture in this dish.

• Adding small splashes of hot water during the frying process helps the spices cook thoroughly and prevents them from burning without adding extra oil.

• Breaking a few potatoes at the end helps to naturally thicken the gravy.

• Add the freshly roasted and ground cumin powder at the very end to preserve its bold, aromatic flavor.

• Regular potatoes can be used instead of baby potatoes, cut into similar-sized pieces.

• Sugar can be omitted if you prefer a less sweet or sugar-free dish.

• If using fresh green peas, add them along with the potatoes just before adding the main quantity of hot water to ensure they cook through.