Spicy Potato Tomato Curry Delight

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

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

3Stir in the ginger-garlic paste (1 tablespoon) and green chilies, (2) sautéing until fragrant.

4Add the chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes.

5Sprinkle in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt, mixing well to combine.

6Add the diced potatoes (4 medium) to the pan, stirring to coat them with the tomato mixture.

7Pour in enough water to cover the potatoes (4 medium), bring to a boil, then reduce the heat to low and cover the pan.

8Let the curry simmer for about 15-20 minutes, or until the potatoes (4 medium) are tender, stirring occasionally.

9Once the potatoes (4 medium) are cooked, sprinkle the garam masala (1 teaspoon) and mix well.

10Garnish with fresh coriander leaves (2 tablespoons) before serving.