Ingredients:

• 4 medium potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1 cup water
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Preparation:
   • Peel and cube the potatoes. Keep them in water to prevent browning.
2. Cooking:
   • Heat the oil in a large pan over medium heat.
   • Add cumin and mustard seeds. Let them sizzle for a few seconds until fragrant.
   • Add the chopped onions. Cook until they are golden brown.
   • Add minced garlic and ginger. Sauté for another minute.
   • Add the chopped tomatoes. Cook until they become soft and the oil starts to separate from the mixture.
   • Add turmeric powder, coriander powder, garam masala, and red chili powder. Cook the spices for a minute.
   • Drain the potatoes and add them to the pan. Stir well to coat them with the spice mixture.
   • Add water and salt to taste. Stir to combine.
   • Cover the pan and let the curry simmer on low heat for about 15-20 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
3. Finishing:
   • Once the potatoes are cooked, taste and adjust the seasoning if needed.
   • Garnish with fresh cilantro.
4. Serving:
   • Serve the potato curry hot with rice, roti, or naan.