Blend onions and tomato together using a little water in blender.

Heat oil and add blended onion-tomato paste and cumin seeds.

Cook until water evaporates.

Add salt, red chili powder, turmeric powder, ginger paste and garlic paste and cook until oil separates from the gravy.

Add potatoes and cook for 2 minutes.

Now add water to cover the potatoes. Lower the flame, cover the pot with lid and allow to cook for 10-15 minutes or until the potatoes are cooked thorough.

Add more water to adjust the gravy, if needed and bring to boil.

Lastly, add garam masala, coriander powder and fresh chopped coriander.

Serve with boiled rice or roti.