Spiced Potato Curry Recipe

Boil the potatoes until they are fully cooked and a knife can easily pierce them.

Let them cool enough to peel, then break them into chunks with your hands.

Cut the tomatoes into quarters and cook them with a small amount of water until soft, then mash into a thick puree and set aside.

Heat the oil, add the ginger and garlic, and sauté for about 30 seconds.

Add the cumin and carom seeds, and sauté for another 30 seconds.

Add the potatoes and sauté for 1 minute.

Add the tomato puree, salt, red chili powder, turmeric powder, and coriander powder along with 1 cup of water, mix well, cover, and cook on medium heat for 15 minutes.

Uncover and mash the potatoes slightly, leaving some pieces whole.

Add the curry leaves, whole dried red chilies, and amchur powder, cover, and simmer for another 5-10 minutes depending on your stove and remaining water.

Garnish with cilantro and serve.