Heat the oil in a deep-bottomed pan over medium heat. Once the oil is hot, add cumin seeds and let them crackle.

Add the finely chopped onions and green chillies. Cook for 4-5 minutes until onions turn golden brown.

Add the tomatoes and cook for 4-5 minutes, until softened.

Add turmeric powder, red chilli powder, coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.

Add the diced potatoes and mix well.

Cover and cook for about 10-15 minutes or until potatoes are almost cooked.

Add chopped fenugreek leaves and mix well. Cover and cook for another 10-12 minutes until the potatoes are fully cooked and the fenugreek leaves are wilted.

Serve hot with chapatis or rice.