Clean and dice the potatoes into small, even pieces.

Heat vegetable oil in a nonstick pan or wok over medium heat.

Add mustard seeds and cumin seeds to the hot oil.

Allow the seeds to brown for about 1 minute until they start to pop and release their aroma.

Add the diced potatoes to the pan.

Sprinkle turmeric powder over the potatoes and stir well to coat them evenly.

Continue to stir occasionally for the next 15 minutes, allowing the potatoes to cook through and lightly brown.

When the potatoes are almost done and lightly browned, add ground coriander, chili powder, pepper and salt.

Stir well to combine the spices and potatoes.

Continue cooking and stirring for 1 to 2 minutes more, allowing the flavors to meld together.

Remove from heat and cool slightly before serving.