Heat the oil in a saucepan. Add the cumin seeds, stir-fry for a minute, then add the onions.
Saute the onions until translucent. Add the tomato puree and the fenugreek or methi leaves. Add the curry powder, cayenne, and turmeric. Stir well and let the mixture cook about 5 minutes over medium-high heat.
Add the rice with salt to taste. Stir to coat the rice with the spices and veggies.
Add 2 ½ cups of water. Bring to a boil, then put on a tight-fitting lid, lower the heat to the lowest level, and let the rice cook 15 minutes.
Turn off and let the rice stand another 10 minutes. Open, fluff with a fork, garnish with coriander leaves, and serve hot.