Spicy Bombay Potatoes

Place the cubed potatoes into a saucepan and submerge them in water, making sure they are completely covered. Put the lid on top of the saucepan and bring the water to a rolling boil over an elevated heat setting. When the water reaches its boiling point, continue cooking until the potatoes are just slightly soft to the bite, typically taking anywhere from 5 to 10 minutes. Remove excess water using a colander and set the potatoes aside for now.

Heat a generous amount of oil in a large, deep skillet over an average heat setting. Add the mustard seeds and cumin seeds to the oil and let them sizzle until they start to make a popping sound. Add the turmeric, coriander, cayenne pepper, and salt to the oil and stir constantly until the spices release their fragrance, usually within a minute or two. Be cautious not to let the spices burn during this process. Add the onion to the oil and cook until it becomes soft and translucent, typically taking 2 to 3 minutes.

Add the drained potatoes to the skillet and increase the heat to a high setting. Stir constantly to ensure that the potatoes are evenly coated with the spice mixture. Taste and adjust the seasoning as needed, adding more salt if required. Serve the potatoes hot, straight from the skillet.