Quick Aloo Tamatar Sabzi with Toasted Bread

Peel and dice 2 medium potatoes into 1/2-inch cubes. Finely chop 1 medium onion, 3 medium tomatoes, and mince 4 cloves of garlic.

Heat 1 tablespoon of cooking oil in a wide pan over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds.

Add the chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onions become translucent.

Stir in the chopped tomatoes, 1/2 teaspoon turmeric powder, 1 tablespoon curry powder, and 1 teaspoon salt. Cook for 5 minutes until tomatoes soften.

Add the diced potatoes and 1 1/2 cups of water. Bring to a boil, then cover and simmer for 12 to 15 minutes until potatoes are fork-tender.

Lightly toast the 4 slices of bread and serve alongside the hot potato curry.