Spicy Chicken and Potato Curry

1Heat vegetable oil (2 tablespoons) in a large pan over medium heat until shimmering.

2Add cumin seeds (1 teaspoon) and let them sizzle for about 30 seconds until fragrant.

3Add the finely chopped onions (2 large) and sauté for 8-10 minutes, stirring frequently, until golden brown.

4Stir in the minced garlic (4 cloves) and ginger-garlic paste (1 tablespoon); cook for 1-2 minutes until aromatic.

5Add the pureed tomatoes (3 medium) and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.

6Mix in coriander powder (2 teaspoons), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt; cook the spices with the tomato mixture for 2 minutes to deepen the flavors.

7Add the chicken pieces to the pan, stirring well to coat them with the spice mixture. Cook for 5 minutes, stirring occasionally, until the chicken starts to brown.

8Add the cubed potatoes (3 medium) and stir to combine with the chicken and spices.

9Pour in 1 cup of water (1 cup), bring the mixture to a boil, then reduce heat to low and cover the pan.

10Simmer gently for 30-35 minutes, stirring occasionally, until the chicken is tender and the potatoes (3 medium) are cooked through.

11Sprinkle garam masala (1 teaspoon) and ground black pepper (½ teaspoon) over the curry, stir well, and cook uncovered for another 5 minutes to thicken the sauce slightly.

12Taste and adjust seasoning with additional salt or chili powder if desired.

13Garnish with chopped fresh cilantro leaves before serving.