In a large pan over high heat, add olive oil with half teaspoon of turmeric and a little salt. Fry the raw potatoes in the hot oil until they develop a nice crust. They will still be raw inside. Set aside.

In the same pan on medium heat, add more olive oil, over medium heat. Add the mustard seeds, garam masala, one teaspoon turmeric. Fry for about 30 seconds then add chopped onion and sauté until it turns translucent, about 3-4 minutes. Add the grated garlic, grated ginger, and chopped green chili (if using). Cook for another 1-2 minutes until fragrant. Add a cup and a half of water and the cup of tomato purée. Season with salt, taste as you go.

Return the sautéed potatoes, cook the potatoes, stirring occasionally so they don’t burn on the bottom. Cook for about 15-20 minutes covered with a lid until they are cooked inside. (If the sauce becomes too thick, add a little more water). Prick them with a small knife or skewer they are tender cooked. Different potatoes take different times.

Once the potatoes are fully cooked remove the pan from the heat. Add chopped fresh coriander/cilantro leaves. Serve in a bowl and garnish with coriander leaves and julienne of green chili before serving.

Serve hot as a side dish with roti, naan, or rice, and enjoy your delicious traditional Bombay potatoes!