Potato gravy

Once, I don't remember where, I found a good culinary recipe for sauce or gravy for various side dishes and meat dishes (with fish, too, you can).
In principle, such potato gravy is good with a different set of seasonings that you can choose according to your own taste. It is very great for different side dishes, especially for side dishes from cereals: buckwheat, rice, millet.
Take a medium-sized saucepan with a thick bottom, pour vegetable oil into it and pour cumin. Fry it until the seed becomes darker. Then immediately pour turmeric and ground red pepper. Mix it up. After a minute, add the potatoes cut into small pieces. Continue stirring and frying for about ten minutes.
Now pour in water, add salt and bring the mass to a boil. Reduce the heat, cover with a lid and simmer for about twenty minutes. Pour ryazhenka. When the sauce warms up, add coriander. We languish for another five minutes. Now we put the cucumber cut into small pieces without skin.
Personally, I like to puree gravy with a blender before adding a cucumber. Because the potato slices in the sauce somehow don't inspire me. But the cucumber crunches in it very harmoniously)) But this, of course, is for an amateur. Someone doesn't really like mashed food…