Boil the potatoes in salted water until soft. Peel (optional) and cut into cubes.
Place a large pot on medium heat and add the oil. When the oil shimmers add the cumin seeds and heat until the seeds darken.
Add in all the other spices and cook stirring until fragrant, about 1 minute.
Add in the potatoes and mix well so the potatoes are infused with the spices.
Cover the pot, turn the heat to low and let cook for 5-10 minutes. Stir occasionally to ensure the potatoes don’t stick to the bottom of the pot. Add a couple of tablespoons of water as necessary.
Mix in the chopped onions and stir until the onions are all amalgamated. The onions will add a slight crunch to the potatoes.
Remove from heat and just the taste to your preference.
Garnish with fresh ginger slivers and chopped fresh coriander. Serve hot with any flatbread or as a side dish.