Spicy Potato and Onion Curry

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

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

3.Add the finely chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and slit green chilies, cooking for another 2 minutes until fragrant.

5.Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

6.Sprinkle in the turmeric powder, red chili powder, and salt, mixing well to combine.

7.Add the diced potatoes to the pan, stirring to coat them with the spice mixture.

8.Pour in enough water to cover the potatoes, bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the potatoes are tender.

9.Once the potatoes are cooked, stir in the plain yogurt (curd) and garam masala, mixing gently to combine without breaking the potatoes.

10.Cook for an additional 5 minutes on low heat, allowing the flavors to meld together.

11.Remove from heat and garnish with fresh cilantro before serving.