Serves 6-7

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.