A flavorful and aromatic Indian-inspired potato curry, perfect for a comforting meal.
Heat oil in a skillet over medium heat and add mustard and cumin seeds.
Ensure the seeds start to pop to release their aroma.
Add chopped onion, minced garlic, and grated ginger to the skillet and sauté until golden brown.
Stir frequently to prevent burning and ensure even cooking.
Add diced tomatoes and cook until they soften and form a sauce.
Press the tomatoes with the spatula to help them break down faster.
Add cubed potatoes, salt, red chili powder, coconut powder, turmeric, and garam masala. Stir well.
Ensure the potatoes are evenly coated with the spice mixture.
Pour in 1/4 cup of water, cover the skillet, and cook until the potatoes are tender, stirring occasionally.
Check the potatoes for doneness by piercing them with a fork.
Garnish with chopped cilantro leaves and serve hot.
Add the cilantro just before serving to retain its fresh flavor.
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