Hearty Tomato and Onion Curry with a Twist

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

2.Add the cumin seeds and mustard seeds, and let them sizzle for about 30 seconds until fragrant.

3.Add the sliced onions and sauté until they turn golden brown, about 5-7 minutes.

4.Stir in the minced garlic, grated ginger, and green chili (if using), and cook for another 2 minutes until aromatic.

5.Add the chopped tomatoes to the pot and cook until they soften and break down, about 5-6 minutes.

6.Stir in the diced potatoes, turmeric powder, garam masala, coriander powder, red chili powder, salt, and pepper. Mix well to coat the potatoes with the spices.

7.Pour in the vegetable broth or water, bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender.

8.Once the potatoes are cooked, use a potato masher or immersion blender to mash the curry slightly, creating a half-liquid consistency while still leaving some chunks for texture.

9.Taste and adjust seasoning if necessary, then remove from heat.

10.Garnish with fresh cilantro before serving.