Spicy Potato and Tomato Curry with Fresh Coriander

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

2Add the cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon) to the hot oil. Sauté for about 30 seconds until they start to crackle.

3Add the finely chopped onion (1 large) to the pan and sauté until it turns golden brown, about 5-7 minutes.

4Stir in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Cook for another minute to release the spices' flavors.

5Add the diced potatoes (4 medium) to the pan and mix well to coat them with the spices.

6Pour in enough water to cover the potatoes (4 medium), bring to a boil, then reduce the heat to low and cover the pan. Let it simmer for about 15 minutes or until the potatoes (4 medium) are tender.

7Once the potatoes (4 medium) are cooked, add the chopped tomatoes (2 large) and garam masala (1 teaspoon). Stir well and cook for an additional 5-7 minutes until the tomatoes (2 large) soften and blend into the curry.

8Taste and adjust seasoning if necessary. If the curry is too thick, add a little more water to reach your desired consistency.

9Remove from heat and garnish with fresh chopped coriander leaves before serving.