Cut in half or quarters depending on the size. I try to cut them, so they are easy to pick up with a fork while eating.
Place a pan of salted water over a medium high heat and add the potatoes. Bring to the boil and then reduce the heat to achieve a simmer. The potatoes are cooked perfectly when you can slide a fork in and out cleanly and easily.
500 g baking potatoes, salt
Add the oil to a pan with a thick base and place over a medium heat. When hot add the mustard seeds, curry leaves and cinnamon stick and stir gently until the aromatics escape.
6 large curry leaves, 1 tsp mustard seeds, 1 ½ inch cinnamon stick, 1 tbsp olive oil
Add the minced garlic and stir briefly.
6 cloves garlic
Add the onions and fry until softened and translucent. (about 5 minutes)
1 large onion
Add the turmeric powder, red chilli powder and red chilli flakes and stir well.
½ tsp chilli powder, ½ tsp turmeric powder, 1 tbsp chilli flakes
Add the boiled potatoes to the pan and gently stir so they are coated with the lovely spices.
Cook for about 10 minutes for everything to infuse gently stirring occasionally so nothing sticks to the base of the pan.
When everything is coated and ready drizzle the lemon juice over potatoes and stir well once more.
Remove from the heat and serve in a warmed dish with other dishes.
Notes
I always have a look for the cinnamon stick and remove it if whole. It normally dissolves into the spices but sometimes it doesn't. You dont want a guest to end up trying to eat it!!