Sri Lanka Ala Badun Potatoes and Onion

Peel and cut potatoes into 1-inch cubes, then peel and slice onions thinly into rings or half-moons.

Heat oil in a large pan or wok over medium-high heat and add the ground mustard seeds, allowing them to crackle for about 30 seconds.

Add the cinnamon stick and curry leaves to the hot oil, stirring briefly until fragrant, about 15-20 seconds.

Add the sliced onions to the pan and cook, stirring frequently, until they become soft and lightly golden, approximately 5-7 minutes.

Sprinkle turmeric and chile powder over the onions, stir well to combine, and cook for 1 minute to bloom the spices.

Add the potato cubes to the pan, stirring to coat them evenly with the oil and spices.

Pour in just enough water to barely cover the potatoes, then add salt and paprika, stirring to combine.

Reduce heat to medium-low, cover the pan with a lid, and simmer until potatoes are tender when pierced with a fork, approximately 10-12 minutes.

Remove the lid, increase heat to medium, and cook uncovered for another 2-3 minutes to reduce any remaining liquid and allow potatoes to develop light browning on the edges.

Squeeze lime juice over the curry, remove from heat, and stir gently to incorporate.

Transfer to a serving dish and serve hot as an accompaniment to rice or curry.