Peel the potatoes skin, cook them halfway by boiling in water for 10 mins. Place them aside.
In a separate pan, drizzle 2 teaspoons of cooking oil over medium heat and add mustard seeds. When they start to sizzle, add curry leaves.
Add chopped garlic and cook until they turn golden.
Add chopped onions and cook until onions turn translucent.
Add tomato paste and 2-3 tbsp water. Mix well.
Add all the powdered spice. Follow up with salt.
Cook for about 3 minutes or until the raw smell is gone.
Now add the half-cooked potatoes and gently toss them around to get an even mix of masala on the potatoes.
Close the lid and cook for about 15-20 minutes until the potatoes are tender.
If required, add a little more water and cook for another 5- 10 mins.
Garnish with cilantro and enjoy!