Heat the avocado oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and dried red chillies. Sauté them until the cumin seeds begin to splutter and the chillies darken slightly.

Add the cubed potatoes to the pan, stirring to coat them in the oil and spices. Fry them until they're golden brown and almost cooked through, which should take around 10-15 minutes depending on the size of your cubes. Stir occasionally to ensure even cooking.

While the potatoes are cooking, wash the fenugreek leaves thoroughly and set them aside to dry a bit. If they're particularly large, you may want to chop them coarsely.

Once the potatoes are nearly done, add the curry paste to the pan, stirring it in so that all the potato cubes are well coated. Allow the curry paste to cook for a couple of minutes, until it becomes fragrant.

Add the fenugreek leaves to the pan, stirring them in with the potatoes and curry paste. Allow the fenugreek to cook down a bit - it should wilt quite quickly.

Pour in the 1/2 cup of water, stirring everything together. Let the mixture simmer for a few more minutes until the water is mostly evaporated and the potatoes are fully cooked.

Check the seasoning, adding more curry paste if needed. Serve your fenugreek and potatoes hot, ideally with a side of flatbread or rice.

Enjoy your aromatic and hearty Fenugreek and Potatoes dish!