Spiced Tomato-Potato Delight

1. Boil and Cool Potatoes

Start by boiling the potatoes two hours ahead of time to let them cool completely, which helps them firm up for a better texture. Once cooled, peel and break them into uneven pieces by hand, which will allow them to absorb more flavor during cooking.

2. Prepare Spice Paste

While the potatoes are cooling, blend the ginger, ground coriander, ground cumin, tomato sauce, and three tablespoons of warm water into a smooth and thick paste. This ensures that the spices are evenly distributed and their flavors are fully infused.

3. Heat Oil and Add Seeds

In a 10-inch heavy-bottomed skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the fennel seeds, fenugreek seeds, black onion seeds, and black mustard seeds. Stir them for about 20 seconds until you hear the mustard seeds start to pop, which indicates that their essential oils and aroma are being released.

4. Add Red Peppers and Spice Paste

Next, add the whole dried hot red peppers to the skillet. Allow them to darken slightly, which enhances their flavor and color. Follow this by adding the spice paste to the skillet. Fry the paste for about 5 minutes until it thickens and darkens, caramelizing it and intensifying the flavors.

5. Add Potatoes and Cook

Add the broken potato pieces to the skillet and fry them with the spice paste for 3-5 minutes, allowing the potatoes to slightly crisp and absorb the rich flavors of the paste. Then, pour in 1.5 cups of hot water, along with the salt and lemon juice. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the sauce to thicken and the flavors to meld together.

6. Finish with Garam Masala

Finally, sprinkle the garam masala over the dish and give it a final stir. This last-minute addition preserves the garam masala's aroma and flavor, giving your Spiced Tomato-Potato Delight its final touch. Serve hot and enjoy this flavorful and aromatic dish.