I've been trying to experiment with differnet dry potato dishes and keep running into the same problem of the bottom of the pan developing a fond that browns/burns but the 1/2 inch cubed potatoes themselves arent cooked yet. Any ideas? I keep trying to add water to loosen the fond and create steam and then cover it with a lid but it still takes forever. Example Dish I attempted today:

1. Heat mustard oil in stainless steel pan
2. Add mustard seeds and cumin and hing and curry leaves and green chilies.
3. Add Chopped Onion when mustard seeds started to splutter
4. Add 1/2inch chopped potatoe cubes when onion was translucent

what am I doing wrong? Is stainless stell the wrong kind of pot/pan? Stick to non stick? precook the potatoes? No one else seems to do this or feels the need? Use a lot of oil and cover potatoes in oil so they practically fry instead of steam?