Ingredients:

  • 750 g baking potatoes, peeled and cubed into roughly 1½ cm / ½ inch cubes
  • 2 tablespoons oil (or ghee)
  • 1 red onion, diced
  • 1 teaspoon cumin seeds
  • 1 tablespoon black mustard seeds
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon chilli flakes (or to taste)
  • Fresh coriander (cilantro) for garnish (optional)

Instructions:

  1. Place the cubed potatoes in a saucepan and cover with boiling water. Bring back to a boil over high heat. Reduce heat and simmer for 10 minutes until just cooked. Avoid overcooking.
  2. Drain the potatoes in a sieve and allow them to air dry over the empty saucepan.
  3. In a large frying pan (or wok), heat oil over low heat. Add diced red onion and sauté with lid on for 3 minutes until softened but not browned.
  4. Increase heat to high and add the cooked potatoes. Fry for 3 minutes, stirring regularly.
  5. Lower heat to medium and add cumin seeds, mustard seeds, turmeric, garam masala, salt, and chilli flakes. Fry for an additional 3-5 minutes, stirring frequently; add more oil if needed.
  6. Serve the dish garnished with fresh coriander.