Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until they start to crackle.
Add the chopped onion and sauté until it turns translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the diced potatoes to the pan and stir well to coat them with the spices and aromatics.
Sprinkle in the ground coriander, ground cumin, turmeric, and chili powder. Mix everything thoroughly.
Pour in the chopped tomatoes and add salt to taste. Stir to combine all the ingredients.
Reduce the heat to low, cover the pan, and let the potatoes simmer for about 20-25 minutes or until they are tender. Stir occasionally to prevent sticking.
Once the potatoes are cooked through and the sauce has thickened, remove from heat.
Garnish with fresh coriander leaves.
