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Heat a pan over medium heat and add the oil. Once the oil is hot, lower the heat to low and add the fenugreek seeds.
Add the peeled, washed, and completely dried potatoes straight into the pan. Fry on medium heat until you see little brown spots forming on the surface.
Once the potatoes start browning, add the thinly sliced onions. Cook on medium-high heat until the onions turn lightly golden.
Lower the heat to medium and add turmeric powder, Kashmiri red chilli powder, sugar (if using), and chopped tomato. Cook until the tomatoes begin to break down.
Add a splash of hot water and stir. Add salt to taste and another splash of hot water. Stir again.
Add 1½ cups of hot water. Mix well, cover, and cook on low heat until the potatoes are soft and tender. Stir occasionally.
If using frozen peas, add them once the potatoes are tender.
If using fresh peas, add them earlier, just before pouring in the 1½ cups of hot water.
While the potatoes cook, prepare the cumin. Heat a small pan over medium heat, add the cumin seeds, and stir until they darken slightly.
Once the potatoes are tender, lightly break a few pieces with the back of your spoon. Add the roasted cumin powder and stir in freshly chopped coriander leaves.