Dry Spiced Potato Masala

The potatoes are parboiled for seven or eight minutes first, just until barely tender, then drained very well so they fry rather than steam.

Mustard and cumin seeds go into hot oil until they pop, and the ground spices follow with the potatoes. Everything cooks another ten to twelve minutes until the edges turn golden and the pan stays dry.

How to Make It

1. Potatoes parboiled

   Place the potato chunks in salted water, bring to a boil and simmer 7 to 8 minutes, until just barely tender. Drain very well.

2. Seeds popped

   Heat the oil in a large skillet over medium-high heat. Add the mustard seeds and cumin seeds and cook until fragrant and beginning to pop.

3. Spices and potatoes

   Add the drained potatoes, turmeric, coriander, chili powder and salt. Toss to coat.

4. Fried dry

   Cook 10 to 12 minutes, turning occasionally, until the potatoes are golden at the edges and dry rather than saucy.

5. Finished

   Finish with lemon juice and cilantro and serve hot.

Ingredient Notes

Yukon Gold potatoes

A pound and a half in 1-inch chunks, which hold their shape.

Black mustard seeds

A teaspoon, popped in the oil before anything else.

Ground turmeric

Half a teaspoon, which gives the golden colour.

Why This Recipe Works

• Parboiling first means the insides are cooked before the outsides brown.
• Draining thoroughly is what allows the potatoes to crisp in the pan.
• Popping the whole seeds releases their flavour into the oil.
• Lemon juice at the end lifts the spices without adding liquid to cook off.

Success Tips

• Let the drained potatoes steam dry in the colander for a minute.
• Keep a lid nearby when the mustard seeds go in; they jump.
• Turn the potatoes rather than stirring so they keep their edges.

Serving Ideas

Serve hot from the pan as a side, with extra lemon to squeeze over.

Storage and Reheating