Firstly, in a wok, add oil and heat it.
Into it, add chopped onions and saute for few seconds.
Add slit green chillies and cook until the onions turn soft and translucent.
Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix up well and cook until the masala leaves oil at the sides.
Add diced potatoes, mix up well and cook for few minutes.
Add curry leaves, mix well and cook for few seconds.
Add chopped tomatoes, mix and cook until the tomatoes turn soft and pulpy.
Add water into the curry, mix well.
Adjust salt if required.
Add chopped coriander leaves, mix and cook until the potatoes turn soft and tender.
Check to see whether the aloo has turned soft.
Once it has turned soft, switch off the flame.
Serve hot with rice, roti or chapathi.
Watch the video procedure above.