Peel potatoes, wash and cut them into 1 inch cubes.
Heat oil in a heavy bottomed pot (Dutch oven) over medium heat. Add onion, hot pepper and cook until they begin to brown.
Add methi and whole geera(cumin). When it starts to pop, add curry and turmeric. Cook 1 minute, stirring.
Add chopped scallion, garlic, green seasoning, culantro and thyme sprigs and cook for 1 minute.
Add potatoes and stir to coat with the curry. Stir in and salt.
Reduce the heat to low, cover and cook about 10 minutes, stirring occasionally.
When the potatoes begin to stick to the pot, add about 3 cups of hot water, stir well to combine, bring to a boil, reduce heat back to low, cover and cook for an additional 10-15 minutes.
Remove cover, mash about 1/4 of the potatoes and any large pieces with the back of the spoon. Cover the pot and cook an additional 3-5 minutes, or until the potatoes are fully cooked and the sauce has thickened slightly. Feel free to add more water to create as much sauce as you like. Keep in mind that it thickens as it cools.
Taste for salt and add more if required.
Serve as a main or side dish with sada roti, dosti roti, dhalpuri, paratha or rice.