Prepare the Potatoes – Peel, cube, and rinse the potatoes. Keep them submerged in water to prevent browning.

Temper the Spices – Heat oil in a pan over medium heat. Add mustard seeds; let them pop. Add cumin seeds and let them sizzle gently.

Soften the Onion – Add chopped onion and sauté until soft and translucent, not browned.

Bloom the Spices – Add turmeric, coriander powder, and salt. Stir gently for 30 seconds to release aroma.

Cook the Potatoes – Add drained potatoes and toss well to coat with spices. Sprinkle a few tablespoons of water, cover, and cook on low for 12–15 minutes, stirring once or twice.

Finish & Rest – Once potatoes are tender, turn off heat. Garnish with cilantro and a squeeze of lemon if using.

*Note: I usually cook curries and vegetable dishes in a stainless steel kadai like this one. Triply steel takes a little practice,

but it gives excellent heat control and clean flavors.