Peel and cut the potatoes into bite-sized cubes. Boil water with a pinch of salt, add potato cubes, and cook for about 10–15 minutes until fork-tender. Drain and let sit to remove excess moisture.

In a food processor, blend the fresh tomatoes, ginger, garlic, and a pinch of salt and pepper until smooth. Set this mixture aside.

Heat vegetable oil in a large, non-stick pan over medium heat. Add mustard seeds and allow them to pop for about 30 seconds. Stir in chopped onions and red chilis; sauté until golden brown, about 5 minutes.

Sprinkle in garam masala and cumin, cooking for an additional minute while stirring constantly.

Gently fold in drained potato cubes, coating them well in the spices. Pour the tomato mixture over the potatoes and cook for about 10 minutes on medium heat, stirring occasionally.

Taste and adjust seasoning with salt if needed. Remove from heat when potatoes are golden-brown and lightly crunchy.

Transfer to a serving dish and garnish with freshly chopped cilantro. Enjoy as a standalone dish or side.