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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
Place the potato chunks in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Cook for 8–10 minutes, until just tender when pierced with a knife but still holding their shape — they should not be fully soft. Drain through a colander and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the mustard seeds and cumin seeds and cook for 30–45 seconds, until the mustard seeds begin to pop and the cumin seeds darken slightly — watch closely, as they can burn quickly.
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