Easy Indian-Spiced Potatoes with Corn and Peas

Peel potatoes, cut into small pieces and cook until soft.

Place peas and corn in a small pot and soak with hot water. Set aside to soak for a few minutes.

Take a big pan (preferably a wok, but if you don’t have one, a big pot will do just fine) and drizzle with olive oil. Chop onion into small pieces and add to the pan. When onion is soft, add mustard seeds and let them fry a little. When seeds start to make a popping sound, add the rest of the seasonings in the order listed, allowing each to fry for 10 seconds before you add the next. Constantly stir as you add each seasoning.

Drain peas and corn from water and add them to the pan. Stir well. Let fry 4–5 minutes.

When potatoes are cooked, add them into the pan and stir well until everything is well combined. Everything should be coated with all the seasonings and should have a light yellow brownish color. Serve.