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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.
Bring a medium pot of salted water to a boil. Add the potato cubes and cook for 8–10 minutes, until just barely tender when pierced with a knife — they should offer slight resistance at the center. Drain and set aside.
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the mustard seeds and cumin seeds and cook, stirring, for 30–45 seconds, until the mustard seeds begin to pop and the cumin turns a shade darker — watch closely, as the seeds can scorch quickly.
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