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In a bottom-heavy pot heat the oil on medium heat. Once oil is heated add cumin and mustard seeds. Let the seeds sputter and release the aroma in oil just for 10-15 seconds. Not long because they will burn.
Add onions and green chili. Sauté till onions is light golden brown about 5 minutes. Then add ginger and garlic and sauté till rawness cooks out about 15-20 seconds.
Add tomatoes and powder spices, mix well. Sauté this till tomatoes cook down, oil will start to separate from this thick gravy mixture, this can take about 5 minutes. If you feel like it's sticking to pan just add few tbsp. of water to prevent burning.
Add drained potatoes, mix well. Lower the flame to low, cover and cook for about 5 minutes. After 5 minutes water will be released from the potatoes. At this time, I added ¼ cup of water to help further cook the potatoes. Cover and continue cooking for about 15 minutes. The potatoes should be tender but not mushy. If the flame is on high, water will evaporate quickly, and potatoes will stick to pan.
Garnish with crushed fenugreek & fresh cilantro