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Wash and fine chop onions. Chop or puree tomatoes. Peel and cube potatoes to ¾ inch pieces. Keep them immersed in a bowl of water until used.
Pour 2 tablespoons oil to a hot pan. When the oil becomes hot, add the optional ingredients – mustard, cumin seeds & curry leaves.
Add chopped onions & saute until they turn pink or transparent.
Stir in ginger garlic and saute for 1 to 2 mins, until a nice aroma comes out.
Next add the tomatoes, turmeric and salt. Saute until the tomatoes break down & turn soft and mushy.
Add red chili powder, garam masala, coriander powder & cumin powder (optional). Saute everything well for 2 to 3 minutes until the masala begins to smell good.
Drain the potatoes and add them to the pan. Saute them for 2 to 3 minutes. Pour water or light coconut milk to partially cover the potatoes.
Bring it to a boil on a medium heat. Cook covered until the potatoes are fully done or fork tender. Stir the curry in between to prevent burning.
Taste test and add more salt if needed along with kasuri methi (optional). If the potato curry is runny, open the lid and evaporate the excess liquid. If there is not enough liquid pour some hot water and bring it to consistency.
Turn off and keep the pot covered for 2 mins for the flavors to be absorbed. Garnish potato curry with coriander leaves. Serve with rice or roti.