Wash 1.5 lbs of waxy potatoes thoroughly, cut into bite-sized pieces, and boil in salted water for 10-15 minutes until tender. Drain and set aside.

Blend 2 tomatoes, 1 tablespoon fresh ginger, 3 cloves garlic, salt, and pepper in the food processor until smooth; set aside.

Heat 5 tablespoons vegetable oil in a large skillet. Add 0.5 cup chopped onions, 2 chopped red chilis, 1 teaspoon mustard seeds, 2 teaspoons garam masala, and 0.5 teaspoon cumin. Sauté for 5 minutes.

Add the drained potatoes to the skillet, fold to coat with spices, and then mix in the blended tomato mixture. Cook for 10 minutes.

Remove from heat, garnish with chopped cilantro, and serve immediately.