Indian Mustard Seed Potatoes
- Serves:
- 6
- Cooking Time:
- 40 mins
- Cuisine:
- Indian
- Special Diets:
- Gluten Free, Dairy Free, Vegan
- Print Recipe:
- 1.25 kg potatoes
- 4 tablespoons rice bran oil
- 1.5 teaspoons Black Mustard Seeds
- 1.5 teaspoons Yellow Mustard Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Turmeric Powder
- 1 red onion - medium size, fine chopped (optional)
- 1.5 teaspoon salt
- ½ teaspoon Red Chili Powder
- 1 teaspoon Stoneground Coriander Seeds
- 1 tablespoon water
- 1 teaspoon Dry Mango Powder (optional)
- ¼ teaspoon Cayenne Pepper
- 2 tablespoon roughly chopped fresh coriander, fresh fennel and tomatoes to garnish.
- Wash the potatoes, peel and cut it in small pieces. Heat a large frying pan over medium heat with 3 tablespoons of oil. Add Black Mustard Seeds and Yellow Mustard Seeds. Keep the pan covered until seeds start to pop. Add Cumin Seeds, Turmeric Powder, Stoneground Coriander Seeds and Red Chili Powder.
- Add onion and stir till lightly caramelised (optional). Stir in the potatoes, salt and water.
- Reduce heat to medium low and cover the pan. Keep turning the potatoes every 8-10 minutes. Cook for about 20 to 25 minutes until the potatoes are tender.
- Add the remaining 1 tablespoon oil, Dried Mango Powder and Cayenne Pepper. Cook the potatoes uncovered for another 5 minutes till they turn golden. If potato crust is formed at the bottom, gently scrape it and mix for crunchy texture.
- Serve it on a plate and garnish with fresh fennel, tomatoes and fresh coriander. Enjoy on its own or as an accompaniment with a soup or a flat bread.
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- 1.25 kg potatoes
- 4 tablespoons rice bran oil
- 1.5 teaspoons Black Mustard Seeds
- 1.5 teaspoons Yellow Mustard Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Turmeric Powder
- 1 red onion - medium size, fine chopped (optional)
- 1.5 teaspoon salt
- ½ teaspoon Red Chili Powder
- 1 teaspoon Stoneground Coriander Seeds
- 1 tablespoon water
- 1 teaspoon Dry Mango Powder (optional)
- ¼ teaspoon Cayenne Pepper
- 2 tablespoon roughly chopped fresh coriander, fresh fennel and tomatoes to garnish.
- Wash the potatoes, peel and cut it in small pieces. Heat a large frying pan over medium heat with 3 tablespoons of oil. Add Black Mustard Seeds and Yellow Mustard Seeds. Keep the pan covered until seeds start to pop. Add Cumin Seeds, Turmeric Powder, Stoneground Coriander Seeds and Red Chili Powder.
- Add onion and stir till lightly caramelised (optional). Stir in the potatoes, salt and water.
- Reduce heat to medium low and cover the pan. Keep turning the potatoes every 8-10 minutes. Cook for about 20 to 25 minutes until the potatoes are tender.
- Add the remaining 1 tablespoon oil, Dried Mango Powder and Cayenne Pepper. Cook the potatoes uncovered for another 5 minutes till they turn golden. If potato crust is formed at the bottom, gently scrape it and mix for crunchy texture.
- Serve it on a plate and garnish with fresh fennel, tomatoes and fresh coriander. Enjoy on its own or as an accompaniment with a soup or a flat bread.
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