also from Aarti!
4 T olive or canola oil
1 tsp mustard seeds
1 tsp cumin seeds
1 large onion, diced
a few curry leaves
1-4 green Thai chilies (per preference)
2 pounds russet or Yukon Gold potatoes, cut into 1/2 inch cubes & submerged in bowl of cool water to prevent browning
2 tsp salt
1 tsp ground turmeric
1 tsp ginger-garlic paste
2 T chopped fresh cilantro
Heat oil in pan over medium-high heat. Add the mustard seeds, then once they beign to pop add the cumin seeds which which will turn reddish.
Toss in the onion, ginger-garlic paste, curry leaves and green chilies. Stir fry for two minutes.
Cover pan and cook 15-18 minutes.
Drain potatoes and add to the pan. Add salt and turmeric. Stir. Add 1 cup of water and cover the pan. Cook until potatoes are tender, 15 minutes. Sprinkle with the cilantro and serve.