Ingredients

• 6 large potatoes, peeled and cut into 1-inch cubes
• 3 tbsp oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.25 inch ginger, peeled and grated
• 1 green chili, chopped
• 1 can plum tomatoes (7 oz)
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp sugar
• 1 tsp salt
• 1 small bunch cilantro (0.5 oz), chopped to serve

Method

• Heat the oil on medium heat, then add the mustard and cumin seeds. When they crackle, add the ginger and green chili, then stir for 1–2 minutes.
• Mix in the tomatoes, crushing them, and cook for about 10 minutes.
• Stir in the remaining powders, add the potatoes with 1/2 cup of warm water, then cover for 12–15 minutes until the potatoes are cooked. Stir occasionally and spear with a knife to see if it slides off easily.
• Taste and adjust salt, sugar, or chili powder. Sprinkle cilantro and serve.

Part of #Recipes.

From Meera Sodha's Made in India.