This recipe uses the classic Indian technique of seasoning cooking oil with whole spices before adding the main ingredient. The fragrance is indescribable!
| 1 | pound | potatoes* |
| 6 | tablespoons | vegetable oil |
| 1 | bay leaf | |
| 2 | whole black cardamom pods | |
| 2 | tablespoons | mustard seeds |
| 1 | teaspoon | cumin seeds |
| 1/2 | teaspoon | ground turmeric |
| 1/4 | teaspoon | red chili powder |
| 1/4 | teaspoon | freshly ground black pepper |
| 1 | teaspoon | salt |
| 1/4 | cup | cilantro leaves, torn |
| *Use firm red, white or Yukon Gold potatoes. |
1. Boil the potatoes whole until tender. Cool, then remove their skins, and cut in quarters.
2. Heat the oil in a heavy-bottomed pan over medium-high heat until it begins to sizzle. Add the bay leaf.
3. Lightly crush the cardamom pods and add them to the oil.
4. Lower the heat and pour in the mustard and cumin seeds. Watch carefully and adjust the heat as needed so that the spices don’t burn.
5. When the seeds begin to pop (in 10 or 12 seconds), add the turmeric, chili, pepper, and salt. Mix well.
6. Add the potatoes and stir to coat them with the spice mixture.
7. Place the potatoes in a serving bowl and sprinkle the cilantro over the top.
