Spicy Aloo Curry

1Heat vegetable oil (2 tablespoons) in a large pot over medium heat and add cumin seeds (1 teaspoon). Let them splutter for a few seconds.

2Add the finely chopped onions and sauté until they turn golden brown. Add grated ginger (½ teaspoon) and minced garlic (½ teaspoon), cook for another minute until fragrant.

3Add the diced tomatoes (2) and cook until they soften and the oil starts to separate from the mixture.

4Stir in turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), red chili powder (½ teaspoon), and salt. Mix well to combine all the spices with the tomato-onion (1 large) mixture.

5Add the cubed potatoes (4 medium) and stir until they are coated evenly with the spice mixture. Cook for 5 minutes, stirring occasionally.

6Pour enough water to cover the potatoes (4 medium), bring to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the potatoes (4 medium) are tender and the curry has thickened to your desired consistency.

7Garnish with fresh coriander leaves and serve hot with steamed rice or roti.