30min · 6 servings 2 large yukon gold potatoes diced (about 2 1/2 cups) 1 tablespoon ghee 1 medium onion diced 2 garlic cloves minced 1 teaspoon ginger paste 1 teaspoon cumin seeds toasted and ground 1 teaspoon coriander toasted and ground 1/2 teaspoon mustard seeds toasted and ground 1/2 teaspoon turmeric 2 teaspoons garam masala 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 2 teaspoons salt 1 15- ounce can diced tomatoes 1 cup chicken stock 1 15- ounce can coconut milk Fresh cilantro for garnish