Spicy Tomato and Potato Curry

1Peel and chop the potatoes (2) into cubes. Dice the tomatoes (4), finely chop the onion (1), mince the garlic (3 cloves), grate the ginger, and slit the green chili (1).

2Heat oil in a pan and add cumin seeds (1 teaspoon), mustard seeds (½ teaspoon), and fenugreek seeds (½ teaspoon). Let them splutter.

3Add the chopped onions and sauté until they turn translucent. Then, add the minced garlic (3 cloves), grated ginger, and slit green chili (1). Cook for a minute until fragrant.

4Add the chopped tomatoes (4) and cook until they soften and release their juices.

5Stir in turmeric powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (1 teaspoon), red chili powder (½ teaspoon), cumin powder (½ teaspoon), and salt to taste. Mix well and cook for a couple of minutes.

6Add the chopped potatoes (2) and mix until they are coated with the spices. Pour in water to cover the potatoes (2) and simmer until the potatoes (2) are cooked through.

7Once the potatoes (2) are cooked, pour in the coconut milk (½ cup) and simmer for another 5 minutes to thicken the curry.

8Garnish with fresh coriander leaves and serve hot with rice or naan.

9Enjoy your delicious Spicy Tomato and Potato Curry!