Begin by adding oil to your pan and heat it up over medium heat.
Once the oil is hot, add finely chopped onions. Cook them for 4-5 minutes, stirring occasionally, until they turn golden brown.
Add ginger and garlic paste along with chopped green chillies to the pan. Stir well and cook for another 2-3 minutes until the raw smell disappears.
Add chopped tomatoes to the mixture. Cook them for 3-4 minutes until they soften, stirring occasionally to ensure even cooking.
Add in your spices. Cook for 3-4 minutes, stirring constantly to blend the flavors. If the mixture starts to stick or burn, add a tablespoon of water to keep the spices from burning.
Add diced potatoes to the pan. Cook them for 3-4 minutes, stirring to coat the potatoes with the spice mixture.
Pour in enough water to cover the potatoes. Cover the pan with a lid and let it cook on medium heat for 15-20 minutes, or until the potatoes are tender and cooked through. Check occasionally and stir to prevent sticking.
Once the potatoes are tender, turn off the heat. Garnish with freshly chopped coriander and dried methi (fenugreek leaves) before serving.
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