Wash, peel and cut potatoes into chunks.
Take the grated mango for the stew and process it into a paste using a food processor or mortar and pestle.
Heat oil in a pan. Saute the garlic till it turns light pink.
Add the chilli powder and fenugreek. Stir fry for a few seconds.
Add the potatoes and salt. Mix.
Add 1 cup of water from the measured amount. Cover the pan and cook the potatoes over medium heat till they are done.
Mash some of the potatoes lightly. This helps to thicken the stew a bit. Don't mash them completely.
Add the 3 cups of water, tomato puree and raw mango paste.Mix well.
Cover the pan. Let the stew simmer over medium heat for about 10 to 15 minutes.
Adjust the taste of the curry according to your preference.