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In a pan, melt the butter and then add the olive oil.
Add the mustard seeds and wait for them to crackle.
Quickly add the diced red onion and stir it in.
Incorporate the garlic and ginger, stirring quickly to avoid browning.
Add the blended tomato and chopped green chillies, cooking on high heat.
Mix the spices into four tablespoons of yoghurt to prevent it from splitting.
Stir the yoghurt mixture into the pan along with 500 grams of washed and sliced new potatoes.
Ensure that all the potatoes are well mixed and coated with the sauce.
Once the mixture reduces and starts to catch on the pan, add 50 to 100 ml of boiling water and cover the pan to let it simmer for about 10 minutes, checking the potatoes occasionally.
Remove the lid and continue cooking on medium heat to allow any excess water to evaporate.
Generously add fresh coriander before serving.