1Peel and dice the potatoes into small cubes.
Chop the tomatoes into small pieces.
Finely chop the onion and garlic.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and garlic to the pan and sauté until the onion becomes translucent.
Add the curry powder, cumin, and coriander to the pan and stir for about 1 minute until fragrant.
Add the diced potatoes to the pan and stir to coat them with the spices.
Add the chopped tomatoes and green chili to the pan.
Season with salt to taste and stir well.
Cover the pan and let the curry simmer for about 20-25 minutes, or until the potatoes are tender.
Stir occasionally and add a little water if the curry becomes too dry.
Once the potatoes are cooked, remove from heat and serve hot.