Potatoes cooked in Indian spices and tempered with mustard seeds. This potato recipe makes a great gluten-free snack or meal. Easy to prepare and cook.
Thoroughly wash and clean potatoes under running water. Boil the potatoes with enough water to cover them and a pinch of salt in an Instant Pot or pressure cooker for 6-8 minutes on low pressure.
Release the steam and transfer the potatoes into a large bowl with cold water. Let the potatoes rest in cold water for about 10 minutes for easy peeling. Peel the skin off of the potatoes and set them aside.
Heat the oil in a large skillet or a wok on medium heat. Add mustard seeds to the hot oil. Once the mustard seeds start to pop, bring the heat down to low.
Now add ginger-garlic paste, turmeric, salt, and cumin-coriander powder. Stir continually and cook for few seconds then add Kashmiri chili powder.
Quickly add boiled potatoes and toss them gently to coat the spices. Turn off the heat and garnish it with fresh cilantro and a squeeze of lemon juice.