Instructions

1. Heat oil in a saucepan on medium high, add dry red chilies.
2. As it browns, add mustard seeds and fenugreek seeds.
3. When crackled add turmeric and hing then the potatoes, stir to coat.
4. Add 1 cup of water and salt, cover and cook on low heat.
5. When the potatoes are almost done, add onions, tomatoes and the remaining ingredients.
6. Cover and cook until the onions are soft and the potatoes are cooked.
7. Add water if needed for more gravy, adjust the seasonings.
8. Also mash a few potato chunks to thicken the gravy to your desire.