Step 1

Wash and chop onions, tomatoes and green chilies. Peel and cube potatoes to ¾ inch pieces. Keep them immersed in a bowl of water until used.

Step 2

Add 2 tablespoons oil to a pan and heat it. Add cumin seeds.

Step 3

When the seeds begin to splutter, add curry leaves and ¾ cup finely chopped onions. Fry stirring often until the onions turn golden. Saute ginger garlic paste for 2 mins, until an aroma comes out.

Step 4

Add ½ to ¾ cup chopped tomatoes, ¼ teaspoon turmeric and ½ teaspoon salt. Saute until the tomatoes break down & turn soft and mushy.

Step 5

Sprinkle ½ to ¾ teaspoon red chili powder, ¾ to 1 teaspoon garam masala, 1 teaspoon coriander powder. Stir everything well and saute just for 2 to 3 minutes.

Step 6

Very soon the masala begins to smell good, then drain the potatoes from the water and add to the pan. Saute them for 2 to 3 minutes.

Step 7

Pour 1¼ cup water to partially cover the potatoes. Too much water can make the potato curry runny.

Step 8

Cook covered until the potatoes are fully done or fork tender. Taste test and add more salt if needed. If the potato curry is runny, open the lid and evaporate the excess moisture. If there is not enough water pour more water and bring it to consistency.

Step 9

Turn off and keep the pot covered for 2 mins. Garnish with coriander leaves. Serve potato curry with rice or roti.