Heat the vegetable oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds.

Add the thinly sliced onions and sauté for about 10-15 minutes until golden brown.

Mix in the turmeric and coriander powders, allowing them to bloom with the onions.

Toss in the cubed potatoes, ensuring they’re coated with the onion-spice mixture.

Stir in the tomato paste, salt, and black pepper.

Pour in the water, cover the pan, and reduce the heat to low. Let simmer for about 20-25 minutes, or until the potatoes are tender.

Once cooked, remove the lid and add the lemon juice. Stir to combine.

Let it simmer uncovered for a few more minutes to thicken.

Garnish with chopped cilantro before serving.