Preparation of Potatoes

In a large pot, bring water to a boil. Add a little salt to the boiling water.

Add the cubed potatoes and boil until they are half-cooked. This might take about 5-7 minutes depending on the size of the cubes. You want them to be partially cooked but not mushy.
Drain the water and set the potatoes aside.

Making the Curry Base

In a large pan or wok, heat the oil over medium heat.
Once the oil is hot, add the finely chopped onions. Sauté until they become translucent and soft.

Add the ginger-garlic paste and stir well. Sauté for another 2 minutes, or until the raw smell of the ginger and garlic disappears.

Add the slit green chillies and sauté for a minute, until they release their aroma.

Add the chopped tomatoes. Cook until the tomatoes become soft and the oil begins to separate from the mixture.

Sprinkle in the red chilli powder, coriander powder, and salt. Mix well and cook for 2-3 minutes, allowing the spices to mix with the onion-tomato mixture.

Finalizing the Curry

Pour the 100 ml water into the pan. Stir and bring the mixture to a boil.
Once boiling, add the half-boiled potato cubes to the prepared base.
Reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes. This allows the potatoes to absorb the flavours and finish cooking completely.
After the potatoes are fully cooked and the curry has reached your desired consistency, sprinkle the garam masala over the top and stir well.
Let the curry simmer for another 2 minutes and add the garam masala.

Serving

Transfer the potato curry to a serving dish. Garnish with fresh coriander leaves optional and serve hot with rice or Indian flatbreads like roti or naan.
Enjoy your delicious homemade potato curry!