Start by peeling your potatoes and chopping them into medium pieces, all roughly the same size.
Put your potatoes in a pot of cold salted water, and bring to a boil, and boil for about 12 minutes.
Whilst this is happening, prepare your spice mix. In a small bowl, mix 1 tablespoon of water, with the ground cumin, turmeric and chilli powder. Set aside.
Once the potatoes fall off the fork when picked up, drain them and leave in a colander to cool slightly.
Meanwhile, in a pan, heat a tablespoon of oil on medium heat, and once hot, add your black mustard seeds and fry until they start popping.
Add your potatoes back in, and give them a good stir to coat the potatoes in the oil. Don’t worry if they get a bit roughed up, this is the best bit.
Once the potatoes are coated in the oil, stir through the spice mix that you made earlier, as well as adding salt to taste.
Keep on medium heat stirring regularly for about 4-5 minutes until you can really smell the spices.
When you’re about to serve, stir through the nigella seeds, lime juice and fresh coriander.
Serve in a bowl, topped with a few extra nigella seeds and enjoy.