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Yukon Gold potatoes

Mustard seeds

Cumin seeds

Turmeric

Curry leaves

Green chilis

Minced ginger

Minced garlic

Onion

Fresh chopped cilantro

Salt

Sugar

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1. Boil the potatoes until a fork just pierces through.

2. Slip the peels off the potatoes under running water.

3. Heat mustard seeds in a covered pan until they start popping.

4. Add cumin seeds, turmeric, curry leaves, green chilis, ginger, garlic, and onion.

5. Toss with salt, sugar, and turmeric first, then cook.

6. Cook the potatoes in a nonstick pan until golden-brown and crispy.

Tips

You don’t need a pressure cooker. This recipe calls for a pressure cooker, but you can boil your potatoes in a pot of water. I recommend about five to eight minutes, until a fork just pierces through.

Use Yukon Gold potatoes, or another less-starchy spud. I think they hold together better through this two-step cooking process.

Don’t peel the skin. If you, like me, hate peeling potatoes, you’ll appreciate this recipe. After the potatoes have cooled enough to handle, you can slip the peels off with your hands under running water in a matter of seconds.

Cover your pan while warming the mustard seeds. They will start popping out of the pan, otherwise. This nonsense ends once you add the other ingredients. Just be careful to stay close, so you don’t end up burning the seeds.

Toss with salt, sugar, and turmeric first, then cook. This is a trick I picked up from another recipe I found. I find it’s easier to evenly distribute the seasoning through the potatoes this way. The drawback is that you don’t get to bloom the turmeric before adding the potatoes, though.

Get a golden-brown crisp. We like our potatoes on the crispy side. So I’ll use a nonstick pan and let the potatoes cook in a layer, undisturbed, until I get that golden-brown crust. Then I’ll stir and let the potatoes cook again for even more crust.