Wonderful served with spiced lamb chops, yogurt, and tomato chutney. Don't buy potatoes from a refrigerated bin; the cold converts potato starches to sugars, and the sweetness will mask the mustard flavor.
4 tablespoons canola or other vegetable oil, divided
2 teaspoons black or brown mustard seeds
2 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
2 pounds small Yukon Gold potatoes, rinsed but not peeled, halved
About 1 tsp. salt
1/2 teaspoon pepper
2 teaspoons coarsely ground coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup roughly chopped cilantro
How to Make It
Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.
Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.