Aloo ki Tarkari

• 4-5 medium-sized potatoes, peeled and diced
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tomatoes, chopped
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 cups water
• Coriander leaves for garnish

1. Heat oil in a pan over medium heat. Add cumin seeds and fry until they start to sizzle.
2. Add chopped onion, ginger paste and garlic paste to the pan. Fry until the onions are golden brown.
3. Add chopped tomatoes to the pan and cook until they become soft and mushy.
4. Add coriander powder, cumin powder, turmeric powder, red chili powder and salt to the pan. Mix well and cook for 1-2 minutes.
5. Add diced potatoes to the pan and mix well with the onion-tomato mixture.
6. Add water to the pan and mix well. Bring the mixture to a boil.
7. Reduce the heat to low, cover the pan and simmer for 20-25 minutes, or until the potatoes are tender and the curry has thickened.
8. Garnish with chopped coriander leaves and serve hot with rice or roti.

Enjoy your delicious aalo ki tarkari!