Heat a heavy-bottomed pan and add 1 tablespoon of oil.

Fry the masaura until golden brown and set aside.

Add another tablespoon of oil to the pan.

Add cumin seeds and let them splutter.

Add chopped onions and turmeric powder, fry until onions turn light brown.

Add potatoes, salt, and pepper. Fry on low heat for 10 minutes until potatoes are light brown and half-cooked.

Add garlic, ginger, chili, and cumin powder. Stir for a couple of minutes.

Add fried masaura, tomatoes, water, and cream.

Cover and simmer for 15 minutes until potatoes are cooked.

Serve hot with rice and kachumber salad.