Spicy Potato and Tomato Curry for Chapati

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

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

3Add the finely chopped onion (1) and sauté until it turns golden brown.

4Stir in the diced potato (1 large) and cook for about 5 minutes, stirring occasionally.

5Add the chopped tomatoes (2), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook until the tomatoes (2) soften.

6Pour in a little water to help cook the potatoes, cover the pan, and let it simmer for about 10-15 minutes or until the potatoes are tender.

7Once the potatoes are cooked, sprinkle garam masala (1 teaspoon) and fresh coriander (2 tablespoons) on top. Stir gently to combine.

8Serve hot with chapati.