Bombay potato recipe 🥔🌶️

I love indian food so much so i’m delighted to share this delicious recipe for bombay potatoes Ingredients  
1 tablespoon avocado or coconut oil
1 teaspoon mustard seeds
1 red onion (finely diced)
1 teaspoon fresh ginger (grate or finely chop)
½ teaspoon turmeric
2 pounds potatoes (cut in a ⅓rd inch dice)
2 medium tomatoes puréed or can canned
½ to 1 teaspoon cayenne pepper 
2 teaspoon curry powder 
Salt to taste * Heat the oil in the wok or skillet. Add mustard seeds and, when they sputter, add the red onion and saute for a couple of minutes until slightly soft. Add ginger and turmeric. Saute for 30 seconds, then add the potatoes. * Add a dash of salt, mix in, then cover the skillet or wok with a tight lid. Let the potatoes cook over medium to low heat for 6-8 minutes or until they are about halfway cooked. Stir a few times during cooking to ensure they don't burn. This shouldn't happen if you keep the heat to the lower side. * Add the tomato puree to the skillet along with the cayenne and curry powder. Mix well. Place the lid back on the skillet and continue cooking on medium low heat for another 10 minutes, again stirring a few times during cooking. The potatoes at the bottom of the pan should crust a bit but they shouldn't burn. * Once the potatoes are cooked, take the lid off and continue stir-frying, now over medium-high heat, for two minutes. Add salt to taste. * Serve with a creamy daal and naan bread Let me know when you make this recipe!