Aloo Curry

• 4 medium potatoes, peeled and cubed
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise 
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/2 teaspoon red chili powder 
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Prepare Potatoes:

•  Peel the potatoes and cut them into cubes. Rinse them under cold water and set aside.

Heat Oil:

• Heat oil or ghee in the granite cookware kadhai over medium heat.

Sauté Cumin Seeds:

• Add cumin seeds to the heated oil and let them splutter.

Sauté Onions:

• Add finely chopped onions to the cookware and sauté until they turn golden brown.

Add Aromatics:

• Add slit green chilies and ginger-garlic paste to the cookware. Sauté for a minute until the raw aroma of ginger-garlic disappears.

Add Spices:

• Stir in turmeric powder, coriander powder, red chili powder, and garam masala. Sauté for a minute to toast the spices.

Add Tomatoes:

• Add finely chopped tomatoes to the cookware and cook until they turn soft and mushy, stirring occasionally.

Cook Potatoes:

• Once the tomatoes are cooked, add the cubed potatoes to the cookware. Mix well to coat the potatoes with the spices.

Simmer:

• Add salt to taste and a splash of water if the mixture looks too dry. Cover and simmer the aloo curry for 15-20 minutes, or until the potatoes are tender and cooked through, stirring occasionally.

Garnish and Serve:

• Garnish the aloo curry with freshly chopped coriander leaves. Serve hot with rice, roti, or naan.