Bombay Potatoes

This dish was on the menu for the Indian dinner I made for my friends.  It's a great way to prepare potatoes.

3 large potatoes, cut into cubes
2 inch knob of ginger grated
3 garlic cloves minced
 tomatoes, I used a container of cherry tomatoes
4 tbsp vegetable oil
¾ tsp cumin seeds
1 tsp mustard seeds
1 large onion diced
2/3 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½–¾ tsp chilli powder
Large handful of chopped cilantro leaves

Bring a large pot of water to the boil and salt it well. Put in the potatoes and boil until just tender, about 15 minutes. Drain and set aside.
In a food processor, blend together the ginger, garlic and tomatoes until smooth.

Heat the oil in a large frying pan. Add the cumin and mustard seed.

Once the cumin starts to darken, add the onion and the spices.

 Saute gently for one to two minutes.

Add the tomato mixture, stir well and cook for three to four minutes.

 Dump in the potatoes and cook for three to five minutes to absorb the flavors. Check the seasoning.

Stir in the chopped coriander and serve.