1 ½lbsof potatoes(peeled and cut into large cubes. You can leave the skin on too if you prefer)
1large onion(diced)
3clovesgarlic(finely minced)
1Tbspfresh ginger(finely minced)
¼tspof turmeric powder
5green chili peppers(leave them whole)
1tspof mustard seeds
¼cupof loosely pack curry leaves(optional)
¼cupof water(more if you like the curry for saucy)
Salt to taste
½cupof fresh cilantro(finely chopped)
2Tbspof grape seeds oil or oil of your choice
Instructions
Preheat a large skillet, add in oil. Add in the mustard seeds, and fry for about 30 seconds. The mustard seeds will splitter splatter in there, so don't panic. The seeds will turn dark brown. Add in garlic, ginger, and onion. Saute until the onion is really soft, about 3 minutes or so. Add in the green chili peppers and turmeric powder and saute for another 1 minute. Add in the potatoes and stir to mix everything. Add in about 1/4 cup of water (or more if you want it more saucy) and bring to a boil and then cover and lower the heat to let the potatoes cooked for about 30 minutes. The potatoes should be soft but not to the point of too mushy
Uncover, and have a taste, add salt to taste. Add in the curry leaves and stir to mix everything. Turn off the heat. Sprinkle with the chopped fresh cilantro and serve immediately