Spiced Potato and Tomato Curry

1Heat vegetable oil (2 tablespoons) in a large pan over medium heat.

2Add cumin seeds (1 teaspoon) and let them splutter for a few seconds.

3Add the sliced onions and sauté until they turn translucent and golden brown.

4Stir in the cubed potatoes (4) and cook for 5 minutes, stirring occasionally.

5Add the chopped tomatoes (2) and cook until they soften and release their juices.

6Sprinkle turmeric, coriander powder (1 teaspoon), red chili powder (½ teaspoon), garam masala (½ teaspoon), salt, and pepper. Mix well to coat the vegetables with the spices.

7Pour in the water (1 cup), cover the pan, and simmer for 15-20 minutes or until the potatoes (4) are tender, stirring occasionally.

8Adjust the seasoning if needed and garnish with fresh coriander leaves before serving.

9Serve hot with rice or bread of your choice.