Spicy Potato and Tomato Curry

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

2.Add mustard seeds and cumin seeds; cook until they begin to pop, about 30 seconds.

3.Add the finely chopped onion and sauté until golden brown, about 5-7 minutes, stirring frequently to prevent burning.

4.Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for 1-2 minutes until fragrant.

5.Add the turmeric powder, chili powder, and garam masala. Stir well to coat the onion mixture and cook the spices for 1 minute to release their aromas.

6.Add the diced potatoes and chopped tomatoes to the pan. Stir thoroughly to combine all ingredients.

7.Season with salt and freshly ground black pepper. Mix well.

8.Pour in 1 cup of water, bring the mixture to a boil, then reduce the heat to low and cover the pan.

9.Simmer gently for 20-25 minutes, stirring occasionally, until the potatoes are tender and the tomatoes have broken down into a thick sauce.

10.Remove the lid and cook uncovered for an additional 5 minutes to thicken the curry if needed, stirring occasionally.

11.Taste and adjust seasoning if necessary.

12.Serve the curry hot, garnished with freshly chopped cilantro and diced cucumber on the side for a refreshing contrast.