Bombay Potatoes: Mustard Seeds and Turmeric

Recipe steps

Prepare the potatoes

Peel the potatoes and cut them into medium-sized cubes (about 2 cm). Rinse them quickly under cold water to remove excess starch.

Cook the potatoes

Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the potatoes and cook until tender but still firm (about 15-20 minutes). Drain them gently and run them under cold water to stop the cooking. Handle them carefully to avoid breaking them.

Toast the spices

In a large non-stick pan, heat the oil over medium-high heat. When the oil is hot (but not smoking), add the mustard seeds and immediately cover with a lid. The seeds will start to crackle and pop all over the place—that’s totally normal!

Add the turmeric

As soon as the seeds have finished popping, lower the heat and add the turmeric powder. Stir quickly for a few seconds. Be careful not to let the spices burn, or they’ll turn bitter.

Coat the potatoes

Add the potatoes to the pan and gently toss for one to two minutes to coat them well with the spice mixture. They should take on a beautiful golden-yellow color. Season with salt to taste.

Serve

Remove from heat and transfer to a serving dish. Sprinkle generously with chopped fresh cilantro leaves. Serve hot.

Tips and variations

• Add a pinch of chili powder or a small minced green chili with the turmeric for a spicier version.
• For crispier potatoes, cook them a few more minutes in the pan until slightly golden on the edges.
• Serve with plain yogurt or a cucumber-mint raita to mellow out the spices.