From 6 Bittersweets
Adapted from Ruchii
3 medium red potatoes
1 medium onion
2 tbsp dried fenugreek (methi) leaves
1 tsp cumin (jeera) seed
1 tsp red chili powder
1/2 tsp turmeric powder
Cilantro leaves and about 1 tsp fresh lime juice, for garnish (optional)
Wash then dice potatoes into approximately 1" cubes. Boil until soft but not mushy. Set aside. Dice the onion and measure out the spices for tempering (cumin seed through turmeric).
Heat 1 tsp oil in a medium pan over medium-high heat. Once the oil is hot, add cumin seeds, turmeric, and red chili powder. Then add in the onion and fenugreek leaves and mix well. Cook until the onion begins to soften, stirring when needed.
Crumble the cooked and cooled potatoes into the pan and mix with the onion mixture, making sure not to mash the potatoes too much. Adjust salt to taste. Garnish with cilantro leaves and fresh lime juice, then serve with rice or bread.