This dish, and similar dishes to these remind me of my Grandma as she’d so often serve them as part of a bigger spread. Think of this more of a dry stir-fry kind of dish, as apposed to the more typical wetter-style dishes that you might associate with British-Indian curries.
I love eating this with soft chapatis as a lunch, or as part of a larger meal with other dishes such as Dahl. Don’t cut your potatoes too things they’ll disintegrate as they cook, but don’t cut them too thick or they’ll take too long to cook. This meal should be quick and easy to put together so it helps if you have your ingredients prepped beforehand so you can just concentrate on the cooking.