-
1
Add potatoes to a pot and fill with cool water.
-
2
Bring potatoes to a boil and cook just until fork-tender.
-
3
Once potatoes are cooked, strain and set aside.
-
4
Meanwhile, make the paste or sauce.
-
5
Add ginger, tomatoes, turmeric powder, and green chilies to a food processor.
-
6
Pulse until you have a salsa-like sauce.
-
7
Set aside.
-
8
Heat a large skillet on medium-high heat, and after a minute or two, add canola oil.
-
9
Once heated, add cooked potatoes to skillet and give skillet a swirl.
-
10
You going to crisp the skin on these potatoes for about 8 minutes.
-
11
Once they get crispy, remove potatoes to a plate and reserve for later.
-
12
To the same skillet, add cumin and mustard seeds, and let sizzle for about 4 minutes, stirring along the way.
-
13
Add onions and cook until very tender but not caramelized, about 10 minutes.
-
14
Stir in cinnamon, garam masala, and coriander powder.
-
15
Add sauce and continue to stir.
-
16
Add salt and yogurt and give it another good stir.
-
17
Once sauce begins to simmer, add potatoes, stir again.
-
18
Cook for about 10 more minutes to let flavors meld.
-
19
Serve alongside rice or naan, or other warm Indian bread, and shower with fresh cilantro if desired.
