Begin by peeling and chopping your potatoes into even-sized cubes. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a gentle boil and cook for about 10–15 minutes until tender but not falling apart. Drain and set aside.

While the potatoes are boiling, add fresh tomatoes, garlic, fresh ginger, and a pinch of salt and pepper to a food processor. Blend until smooth and uniform. Set the blended sauce aside for later use.

In a large skillet, heat the vegetable oil over medium heat. Once shimmering, add diced onions with red chilis, mustard seeds, garam masala, and cumin. Cook for about 5 minutes until onions turn golden and fragrant.

Gently add the drained, cooked potatoes into the skillet with the sautéed aromatics. Pour the blended tomato mixture over the top and stir thoroughly. Allow them to cook on medium heat for 10 minutes, stirring occasionally.

Transfer the Bombay Potatoes to a serving dish. Garnish with fresh cilantro and enjoy them warm as a side or a hearty main.