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Aloo curry (potato curry)

(Adapted from Swasthi’s recipe)

1 large onion (peeled and coarsely chopped)
1-inch piece of fresh ginger (peeled)
5 garlic cloves (peeled)
2 tablespoons canola oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 bay leaves
2 ripe plum tomatoes, coarsely chopped (or 1 can (14 oz) diced tomatoes)
½ teaspoon salt (plus more to taste)
½ teaspoon turmeric powder
½ teaspoon red chili powder
1½ teaspoons garam masala
1½ teaspoons coriander powder
1 teaspoon cumin powder
2 pounds potatoes (peeled and cut into 1-inch cubes)
Water, as needed

To make the base pastes:

1. In a small food processor, blend the onion into a smooth puree and set aside.
2. Then blend the ginger and garlic together into a paste. Set aside.

To make the curry:

1. In a large saucepan, heat the oil over medium heat.
2. Add the cumin seeds, mustard seeds, and bay leaves.
3. When the mustard seeds start to pop, add the onion puree to the pan and sauté for 4–5 minutes until softened and lightly golden.
4. Stir in the ginger-garlic paste and cook for another 1–2 minutes until fragrant.
5. Add the chopped (or canned) tomatoes, salt, and turmeric powder.
6. Stir, cover, and cook for about 5 minutes until the tomatoes break down.
7. Stir in the red chili powder, garam masala, coriander powder, and cumin powder.
8. Cook for another 2–3 minutes until the mixture thickens into a rich, aromatic paste.
9. Mix in the cubed potatoes, ensuring they are well coated with the spice mixture.
10. Pour in enough water to just cover the potatoes.
11. Season with more salt to taste, cover, and simmer until the potatoes are fork-tender, about 20–25 minutes.
12. Stir occasionally and add more water if needed to prevent sticking.
13. Once the potatoes are cooked, check the seasoning and adjust salt if needed.