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.
0 Reviews Hide Reviews Show Reviews
- 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.
Related Products
Black Mustard Seed
Botanical name: Brassica nigra We source Organic Black Mustard Seed from India and pack it in a Biodegradable, resealable, stand up paper bag. Black Mustard Seed has a pungent, earthy and spicy...
Yellow Mustard Seed
Botanical name: Sinapis alba We source Organic Yellow Mustard Seed from India and pack it in a Biodegradable, resealable, stand up paper bag. Yellow Mustard Seed (also called white mustard seed) is...
Indian Breakfast
This loose-leaf tea blend is Spice Zen’s very own take on the classic English Breakfast tea. English Breakfast is typically a blend of different teas from around the world (after all, the...
Fresh Ground Yellow Mustard Seed
Type a description for this product here...
First Cold Pressed Virgin Organic Black Mustard Seed Oil
Tangy, pungent, warming and aromatic, the cold-pressed virgin organic Black Mustard seed oil is a versatile oil sure to tickle your five senses. Spice Zen’s organic Black Mustard oil...
Customers Also Viewed
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
Barbecued Prawns with Garlic, Lime & Coriander
350g peeled and deveined large king prawns 1 tablespoon light olive oil ½ teaspoon sea salt ½ teaspoon Stoneground Fine Black Pepper Light olive oil spray 3 garlic...
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Caramelised Fig, Fennel & Orange Salad
80g caster sugar 16 fresh figs, cut in half lengthways (500 grams) 4 medium oranges, peeled and 1cm thick slices (750 grams) 1½ tbsp. lemon juice 1 tsp Aniseed lightly...
Honey Spiced Salmon
1 fillet (300gms) Salmon 3 garlic cloves, crushed 1 tablespoon lemon juice 1 teaspoon Roasted Ground Cumin 1 teaspoon Chilli Powder 1 teaspoon of Ginger Juice (or ½ teaspoon of...
Spicy Chicken Ramen
Noodle Soup 250 grams Ramen noodles 1 litre chicken stock 2 cups water 2 chicken breasts, skin on (add more chicken breasts if making for more than 2 people) 2 cloves fresh Garlic, grated...
Mince Lamb Gozleme
Dough 2 1/4 cups of all purpose flour 1/2 teaspoon salt 1/2 cup unsweetened Greek yoghurt 1/2 cup water Lamb Mince filling 1 teaspoon olive oil 1 brown onion peeled and diced 1...
Almond Cinnamon Pancake with Chai Spiced Almond Butter
For Chai Spiced Almond Butter 2 Cups Raw Almonds 1 teaspoon oil 1/2 teaspoon Salt 1/2 teaspoon Spice Zen Stoneground Cinnamon 1/2 teaspoon Spice Zen Stoneground Green Cardamom 1/2 teaspoon...
Vegan Thai Mussaman Curry
500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice) 300 ml coconut cream 100 grams fried Tofu, sliced 2 tablespoon rice bran oil 1½...
Vegan Biryani
2 Cups Basmati Rice (500 gms) rinsed and drained 5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower) 2-3 tomatoes finely chopped or pureed 3 tablespoons...
Chai Latte
1 cup of milk (cow, goat, soy or almond) 1 teaspoon Spice Zen Masala Chai spice blend 1 teaspoon of Spice Zen Assam Black tea blend (or 1 tea bag or 1 teaspoon of tea of choice) Sweetener...
Butter Chicken Spice Blend
Tantalisingly rich, sweet and savoury, butter chicken is the quintessential Indian curry. Originating in northern India’s Punjab region, butter chicken is traditionally made with marinated...
