Spicy Potato and Onion Curry

1.Heat the vegetable oil in a large pan over medium heat.

2.Add the mustard seeds and cumin seeds to the hot oil. Allow them to splutter for a few seconds.

3.Add the sliced onions and sauté until they turn golden brown and caramelized, about 10-12 minutes.

4.Stir in the curry leaves and green chilies, cooking for another 2 minutes until fragrant.

5.Add the diced potatoes to the pan and mix well with the onion mixture.

6.Sprinkle in the turmeric powder, coriander powder, red chili powder, and salt. Stir to coat the potatoes evenly with the spices.

7.Pour in enough water to cover the potatoes, about 1-2 cups, and bring to a boil.

8.Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the potatoes are tender and cooked through.

9.Once cooked, check the seasoning and adjust salt if necessary. Garnish with fresh coriander leaves before serving.