A flavorful and aromatic potato dish inspired by Gujarati cuisine, perfect as a side or main course.
Heat the oil in a saucepan over medium heat.
Ensure the oil is hot enough to make the mustard seeds pop.
Add the mustard seeds to the hot oil and fry until they start to pop.
Cover the pan partially to avoid seeds popping out.
Add the chopped onion to the pan and sauté until golden brown.
Stir occasionally to prevent the onions from burning.
Stir in the turmeric, cumin, and chili powder, mixing well.
Toast the spices briefly to release their aroma.
Add the boiled and diced potatoes to the pan, gently mixing to coat them with the spice mixture.
Be gentle to avoid breaking the potatoes.
Season with salt and cook for another 2 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary.
Serve hot or cold, garnished with fresh cilantro if desired.
This dish pairs well with flatbreads or rice.
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