Indian Potatoes with Black and Yellow Mustard Seeds

Ingredients

• 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

Preparation

1. 1. 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.
2. 2. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
3. 3. 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.
4. Note: Nutritional analysis is per serving.