Into a pan over medium heat, add Butter (4 tablespoon). When melted, add Potato (2). Cover and cook for 3 minutes.
Add Carrot (2), Curry Powder (1 teaspoon), Ground Cumin (1/2 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1 teaspoon), Dried Basil (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Dried Rosemary (1/4 teaspoon), and Dried Marjoram (1 teaspoon). Stir to coat.
Add Onion (1). Cover and let cook for 5 minutes.
Mix Water (2 cup) and Chicken Bouillon Cube (2). Add to the pan. Bring to a boil, then reduce heat to medium-low. Cook for 10-15 minutes, or until potatoes are tender.
Serve over White Rice (to taste).