Cook the potatoes by placing 1.5 lbs of peeled and diced potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for about 15 minutes, or until fork-tender. Drain well and set aside.

Prepare the tomato mixture by blending 2 chopped tomatoes, 1 tablespoon peeled fresh ginger, and 3 cloves garlic with a pinch of salt and pepper until smooth. Set aside.

Heat 5 tablespoons of vegetable oil in a large skillet over medium heat. Add ½ cup onions and sauté for about 3 minutes until translucent. Stir in 2 red chilis, 1 teaspoon mustard seeds, 2 teaspoons garam masala, and ½ teaspoon cumin, cooking for an additional 2 minutes.

Combine the cooked potatoes with the tomato-ginger mixture in the skillet and toss gently. Cook over medium heat for another 10 minutes, stirring occasionally until golden brown and slightly crispy.

Adjust seasoning with salt and pepper. Transfer to a serving bowl and garnish with freshly chopped cilantro. Enjoy warm!