Parboil potatoes until just tender, about 10 minutes. Drain and set them aside for later.

Caramelize half of the onions in a pan with oil or ghee, along with cumin seeds, until golden brown and fragrant—about 8-10 minutes.

Add the chopped tomatoes and aromatic spices to the pan, stirring until everything is well combined. Cook for about 5 minutes.

Combine the remaining onions and parboiled potatoes to the mixture. Pour in enough water to cover, then simmer on low heat for 15-20 minutes.

Finish by stirring in garam masala for a warm spice boost. Garnish with fresh herbs if desired.