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Rinse the cubed potato until the water runs clear. Place in a saucepan and cover with cold water.
Bring to the boil. Once boiling, simmer for 5-8 mins until JUST tender. (Don't overcook!)
Drain immediately and rinse in cold water to stop them from cooking any further. Repeat rinse until cold then set to one side.
Meanwhile, puree the ginger, garlic and 1 of the tomatoes (the quartered one) in a mini chopped/blender until smooth. Set to one side.
Heat the oil in a saute pan over a medium heat and fry the onion until translucent. (4-5 mins)
Add the pureed tomato mixture and all the spices to the pan. Season with salt then cook for 2 minutes, stirring often.
Add the other tomato (the one cut into wedges) and cook for 3-4 mins until softened and blended into the sauce.
Add the cooked potato cubes and gently stir through.
Heat through for 5 minutes stirring occasionally. Be careful not to break up the potatoes.
Stir through the chopped coriander and serve immediately.