Use a colander to drain the water and then run cold water over the potatoes. When they're cooled, peel, and cut them into 2 inch (5.1 cm) sized pieces.;
,, Allow the seeds to splutter. It's a good idea to keep the lid on for this step since the seeds may jump all over if you don't.
 Fry the onions until they are golden brown.
 Give a quick stir to release the flavors from them.
 Turn up the heat to medium and stir fry the potatoes for a few minutes until they are well coated with spices.
 Stir gently from time to time, taking care not to break the potatoes.

Boil the potatoes in their skin.
Heat oil in a wok or a good sized frying pan.

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Cook the mustard seeds and bay leaf.
Add the ginger and onions to the pan.
Turn the heat down and add all of the ground spices.
Add the potatoes to the pan.
Cook everything for about five minutes on a low to medium heat.
Serve hot with a garnish of coriander leaves.
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