I have been failing, for six years, to make the amazing fried potato curry I grew up eating at home in India. I honestly don't know what I'm doing wrong. I have tried literally every single variety of potatoes I can get my hands on at my Trader Joe's: Russett, Golden, Red, White, you name it.
I cut up the potatoes into small, uniform cubes so that there is a larger surface area to work with; I first add oil (I've worked with olive and canola oil) to my pot and let it sit until I can feel it get hot. I then add my spices (cumin seeds, mustard seeds, curry leaves and green chilies) and let it all splutter nicely. Then I add my potatoes.
Every single time, the potatoes end up not getting fried, rather, they end up sticking to the bottom. I then up adding more water or more oil with increasing frustration to try and get the potatoes off the bottom; they only get more and more mashed. As a result, I've never been able to eat my favourite curry, and end up with a subpar dish that's neither your American mashed potatoes nor your Indian potato curry.
What am I doing wrong?