Peel the potatoes and chop them into ½ inch cubes. I cook them until ¾th done in the microwave, but you could also use the pressure cooker or stovetop method to cook the potatoes. Make sure you don't overcook the potatoes as they would cook a little further in the subzi.

Puree the tomatoes and keep them aside.

In a pan, heat the butter or oil or the combination of both and add the panch phoran.

Once the spices turn aromatic, add the tomato puree along with the green chilies. Mix well and let it come to a boil. Simmer until the puree has thickened a bit and becomes aromatic.

Add turmeric powder, salt, and red chili powder. My mother always tells me not to add salt initially as it causes the gravy to splatter all over. I always add it after the gravy has thickened a bit.

Now add the cooked potatoes and mix. Add about 2 to 3 cups of water or until the gravy is in the desired consistency.

Bring the subzi to a boil and then simmer for about 10 minutes.

Crush the kasoori methi / dried fenugreek leaves a little bit and add it to the subzi.

Turn off the flame and add the lemon juice. Serve hot with paratha or phulka.