Wash and peel the Yukon Gold potatoes. Cut them into evenly sized cubes. In a large pot, add the cubed potatoes and cover with water. Bring to a boil over high heat, then reduce to a simmer for 10-15 minutes until fork-tender. Drain and let cool slightly.

While the potatoes are boiling, blend fresh tomatoes, peeled ginger, and garlic in a food processor with a pinch of salt and pepper until smooth.

In a large skillet, heat vegetable oil over medium heat. Add mustard seeds and let them pop for 30 seconds. Add diced onions and red chilis, sauté for 5 minutes until onions are translucent.

Add the cooked potatoes to the skillet and pour in the blended tomato mixture, followed by cumin and garam masala. Stir gently to combine and cook on medium heat for 10 minutes.

Once browned, taste and adjust seasoning if needed. Garnish with freshly chopped cilantro and serve hot with naan or basmati rice.