A flavorful and aromatic Indian-inspired potato dish, perfect for a side or main course.
Heat a skillet over medium heat and toast the cumin and mustard seeds until they begin to pop.
Toasting the seeds releases their essential oils, enhancing their flavor.
Add chopped onions and chilies to the skillet, along with a splash of water, and cook until the onions are soft.
Adding water prevents the onions from sticking and burning.
Stir in the diced potatoes, ground spices, and salt, mixing well to coat the potatoes evenly.
Cut the potatoes into even pieces to ensure they cook uniformly.
Pour in water, cover the skillet, and let the potatoes cook until tender, stirring occasionally.
Check the potatoes periodically to ensure they don't stick to the skillet.
Fold in fresh cilantro just before serving for a burst of freshness.
Adding cilantro at the end preserves its vibrant color and flavor.
Serve the spiced potatoes warm as a side dish or main course, garnished with extra cilantro if desired.
Pair with naan or rice for a complete meal.
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