In a large lidded skillet, heat the oil over medium heat. When the oil begins to shimmer, add the mustard seeds. When the seeds begin to crackle, add the red chillies.
Add the garlic and potatoes and sautxe9 for about 3 to 4 minutes.
Add the turmeric and mix well. Add the curry leaves and cilantro and cook foe another minute.
Add the salt to taste and about 2 tbsps of water. Cover and cook over low heat until the potatoes are tender, 12 to 15 minutes.
Serve hot. This recipe serves 4.
I made a couple of changes to the recipe in the cooking. I reduced the garlic a bit because we do not like the flavour of garlic too much; just a faint hint of it was fine for us.
I added the chopped cilantro at the end after the cooking was done.
I also cooked my potatoes in the microwave till they were just done and then added them to the pan. This meant that it took less time to cook up this dish and so I added just a splash of water instead of the 2 tbsp.