Put the frying pan on a moderate flame. Pour the ghee and allow
it to get hot. Add cumin and fenugreek seeds in the hot oil. When
the seeds start crackling add garlic cloves and chopped ginger.
Stir-fry till the garlic and ginger turns slightly brownish.
Now add chopped onion. Fry until onion becomes tender. Add red
chili and turmeric powders, chopped tomatoes, and fry for a couple
of minutes, till tomatoes become soft.
Add one teacup of water, add pealed and big pieces of potatoes
and garam masala and cook for about 10 minutes in moderate flame.
Add 2-tea cup or more water and salt to taste and cook on slow
fire for another 10 minutes until potatoes get tender. Remove
from fire and sprinkle chopped coriander leaves. Serve hot.