Step 1

Heat oil.

Step 2

Add cumin seeds, and cook for a minute till they splutter.

Step 3

Add sliced potatoes followed by salt, red chili flakes, turmeric and fenugreek seeds.

Step 4

Saute for 2 minutes or so, and then add 2 cups water.

Step 5

Bring the potato mixture to a boil, and then turn heat to low. Cook on low flame for about ½ hour till potatoes are soft.

Step 6

Once the potatoes are soft, use a wooden spoon to mash and crush the potatoes into chunks.

Step 7

As you crush the potatoes and keep cooking, the gravy will become thick as the potatoes release their starch. Cook for a few minutes till the desired gravy thickness is reached, and turn off heat.

Step 8

Add onion seeds (kalonjand lemon juice in the end, and mix.

Step 9

Serve hot with kachori, puri or paratha.