Aromatic Potato and Spice Sauté

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

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

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

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

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

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

7.Add the rice flour-coated potatoes to the pan. Stir well to coat the potatoes with the spiced onion mixture.

8.Cover 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 should become tender and slightly crispy on the edges.

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

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

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