Tomato & Aloo (Potato) Curry has been a staple in our household from my childhood, especially on Meatless Mondays, which has been instilled in us from Day 1. This dish is so, so fast to make and it is full of spices that recalibrate your body with clean produce and anti-inflammatory spices!
In a large pot over medium heat, add olive oil and then add cumin seeds, ginger (a lot of it), and curry leaves. If you don't have access to curry leaves - then not to worry! They are totally optional and add an additional tone to the dish, but they aren't critical.
You then add tomatoes in and salt. The salt helps break down the tomatoes quickly. Finally, add water and the mixture will come together well. Cover and reduce the heat so that a beautiful. deep, red sauce forms.
Finally, add the potatoes in and add some turmeric and mix everything together. Add additional salt if needed. If you are using a pressure cooker, then the potatoes don't need to be pre-cooked, just peeled and chopped. You just have to add some water and close the cooker for 2 pressures.
If you don't have a pressure cooker and are cooking in a normal pot, I recommend boiling the potatoes in advance and chopping them and throwing them in, and then reducing the heat and letting the flavors marry through!