Step 1

Peel and dice the potatoes into half-inch cubes. Rinse with cold water and drain the water.

Step 2

Heat the oil over medium heat add dried chillies, cumin seeds, mustard seeds, and curry seeds. Let the spices sizzle for a few seconds until fragrant.

Step 3

Add the chopped onions and saute the onions for 2-3 minutes, until soft and translucent. Next, add the garlic and ginger. Saute until the onions are slightly brown. Now, add tomatoes and cook until the tomatoes are soft and oil starts to separate.

Step 4

Add diced potatoes, turmeric, chilli, coriander powder, cumin powder, garam masala, and salt to taste. Saute for a few seconds. Add water and cook it on high for 1-2 minutes. Then reduce the heat, close the lid and cook with low-medium heat for about 25-30 minutes.

Step 5

Stir occasionally and add warm water if needed. Once the potatoes are tender and the curry sauce reaches the desire consistency, sprinkle fresh coriander and green chilli. Serve with choice of naan, bread, roti, chapati, or rice.