👨‍🍳 Instructions

1. 1

   Soak the cellophane noodles in warm water for about 10-15 minutes until softened. Drain and set aside.

   💡 Tip: Soaking the noodles prevents them from becoming mushy when added to the curry.
2. 2

   Heat vegetable oil in a pot or deep pan over medium heat. Add cumin seeds and let them splutter.

   💡 Tip: Spluttering cumin seeds release their aroma into the oil.
3. 3

   Add the chopped onion and sauté until golden brown. Stir in the grated ginger and minced garlic, and cook for another minute until fragrant.

   💡 Tip: Cooking the aromatics well builds a strong flavor base for the curry.
4. 4

   Add the pureed tomatoes, turmeric powder, coriander powder, and red chili powder (if using). Cook the masala for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.

   💡 Tip: Cooking the tomato-masala mixture until the oil separates ensures the spices are well-cooked and flavors are developed.
5. 5

   Add the cubed potatoes and salt. Stir well to coat the potatoes with the masala. Pour in the water and bring to a boil.

   💡 Tip: Using cubed potatoes allows them to cook evenly in the gravy.
6. 6

   Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are tender.

   💡 Tip: Simmering allows the potatoes to absorb the flavors of the curry.
7. 7

   Add the soaked and drained cellophane noodles to the pot. Stir gently and cook for another 3-5 minutes, or until the noodles are heated through and have absorbed some of the gravy.

   💡 Tip: Add the noodles towards the end to prevent them from overcooking and becoming sticky.
8. 8

   Stir in the garam masala. Garnish with fresh chopped cilantro and serve hot with rice or roti.

   💡 Tip: Garam masala is added at the end to preserve its aromatic qualities.