Bhutta aur aloo ki mazedar tarkari (sweetcorn and potatoes with mustard seeds and mint)

from Indian Cooking by Madhur Jaffrey

3 Tbsp vegetable oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 clove garlic, finely chopped
5 oz. potatoes, boiled, peeled, and cut into 1/4-inch pieces
4 Tbsp cilantro, finely chopped
3 Tbsp mint, finely chopped
1 hot green chile pepper, finely chopped
Fresh or frozen/defrosted sweetcorn kernels measured to the 15 fl. oz. line in a measuring cup
3 fl. oz. coconut milk
1/2 tsp salt, plus more to taste
1/4 tsp cayenne pepper
1 Tbsp lemon juice
Freshly ground black pepper
2 tsp ground, roasted cumin seeds (put the seeds in a small pan over medium-high heat and stir until they darken and become aromatic, then grind with a mortar and pestle)

Put the oil in a large nonstick frying pan and set over medium-high heat. When hot, put in the mustard seeds and 1/4 tsp cumin seeds. When the mustard seeds start to pop (a few seconds), put in the garlic and potatoes. Stir and fry until the potatoes are lightly browned. Add the tomatoes, cilantro, mint, and chile pepper. Stir and fry for 1 to 2 minutes. Add the corn and stir, then add the coconut milk, salt, cayenne, and lemon juice. Stir again to mix and bring to a simmer. Cover, turn the heat to low, and cook for 3 to 4 minutes or until the corn is cooked. Uncover, add some black pepper and the ground, roasted cumin seeds. Stir to mix, and taste for the balance of seasonings.

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