Peel and thinly slice the onions.
Chop the fenugreek leaves finely, leaving off the last 2-inches or so near the stalk if they are fresh.
Cut the potato into small cubes about 1/2-inch square.
Heat 2 tablespoons of the oil in a large saucepan, and sauté the onions for 3 to 5 minutes.
Add the garlic, and continue to cook for another minute.
Now, lower the heat to a medium-low setting, and add the remaining 1 tablespoon oil along with the seasonings – salt, pepper, turmeric, fenugreek leaves, and dried mint. Continue to cook for another minute or so.
Next, add the potato cubes, and flour, tossing the potato so the cubes are coated in the mix of flour and seasonings. Cook and stir for 3 to 5 minutes.
Pour in the vegetable stock slowly, stirring well as you do so that the flour is incorporated.
Heat the mixture to a simmer, and add the cinnamon stick.
Cook at a simmer for 30 to 40 minutes, or until the onions are tender.
Add the lemon juice and Italian parsley, stirring them into the broth just before you serve.