2 lbs. Yukon Gold potatoes, scrubbed and cut into 1/2" dice
2 tablespoons olive oil
1 teaspoon black mustard seeds
1 large onion, thinly sliced
7-8 curry leaves (or bay leaves)
1/4 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon salt
3/4 cup water
4 teaspoons fresh lemon or lime juice
Steam the potato cubes until just tender OR (the way I prefer because it saves time and electricity), place the cubes in a microwave-safe casserole with 2 tablespoons water, cover and cook on high for about 8 minutes, or until tender.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds. When they pop, add the onions, curry leaves, turmeric, coriander, cayenne and salt. Stir-fry, adding a small splash of water as needed to keep things moving, until the onions are nicely wilted.
Add the potatoes and water, cover and cook on low heat for about 5 minutes. Add the lemon or lime juice.