Aromatic Potato and Spice Sauté

1Rinse the diced potatoes (500 grams) under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.

2In a large mixing bowl, toss the dried potato cubes with rice flour (2 tablespoons) until they are evenly coated. This will help create a light crispy texture during cooking.

3Heat the vegetable oil (3 tablespoons) in a large non-stick skillet or frying pan over medium heat until shimmering.

4Add the mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon) to the hot oil. Let them sizzle and pop for about 30 seconds to release their aroma, stirring occasionally to prevent burning.

5Add the finely chopped onion (1 medium), minced garlic (2 cloves), ginger, and green chili (1) (if using). Sauté for 3-4 minutes until the onions turn translucent and fragrant.

6Add the turmeric powder (½ teaspoon), coriander powder (1 teaspoon), red chili powder (½ teaspoon), and black pepper powder (¼ teaspoon) to the pan. Stir well to combine the spices with the onion (1 medium) mixture and cook for 1 minute to toast the spices lightly.

7Add the rice flour (2 tablespoons)-coated potatoes (500 grams) to the pan. Stir well to coat the potatoes (500 grams) with the spiced onion (1 medium) mixture.

8Cover the pan with a lid and cook on medium-low heat for 15-20 minutes, stirring every 5 minutes to ensure even cooking and prevent sticking. The potatoes (500 grams) should become tender and slightly crispy on the edges.

9Once the potatoes (500 grams) are cooked through and have a golden crust, sprinkle garam masala (½ teaspoon) and salt over the sauté. Stir gently to mix all flavors.

10Cook uncovered for an additional 2-3 minutes to let the spices meld and excess moisture evaporate, resulting in a dry, aromatic sauté.

11Remove from heat and garnish with freshly chopped coriander leaves before serving.