Wash and fine chop
onions
, chop or puree
tomatoes
. Peel and cube
potatoes
to 3/4 inch pieces, keep them immersed in water until used. Pour
oil
to a hot pan. When the oil becomes hot, add
cumin seeds
and
mustard seeds
(Both optional) When the cumin seeds begin to splutter, add chopped onions and
curry leaves
(Optional) saute onions. until they turn pink or transparent. Stir in
ginger
,
garlic
and saute for 1-2 minutes, until aromatic. Next add tomatoes,
turmeric
and
salt
. Saute until the tomatoes break down and turn soft and mushy. If the tomatoes are hard, cover the pan and cook for a while. Add
coriander powder
,
garam masala
and
red chili powder
and
cumin powder
Mix well, then saute until the onion tomato masala turns aromatic, about 2-4 minutes. The oil should begin to seperate from the masala. Add drained and chopped potatoes, Saute for 2 to 3 mins. Pour 1.25 cup water or
light coconut milk
to partially cover the potatoes. Cook covered until the potatoes are fork tender, stir the curry in between to prevent burning. Taste and add salt if needed, if runny open lid and evaporate excess liquid, add liquid if needed. Turn off and keep pot covered for 2 mins. Garnish with
coriander leaves