Indian Potatoes with Black and Yellow Mustard Seeds

Indian Potatoes with Black and Yellow Mustard Seeds Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Wonderful served with spiced lamb chops, yogurt, and tomato chutney. Don't buy potatoes from a refrigerated bin; the cold converts potato starches to sugars, and the sweetness will mask the mustard flavor.


Serves 6
Total time: 40 Minutes

Recipe from


Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 223
Caloriesfromfat 41 %
Protein 4.3 g
Fat 10 g
Satfat 0.7 g
Carbohydrate 28 g
Fiber 2.6 g
Sodium 399 mg
Cholesterol 0.0 mg


4 tablespoons canola or other vegetable oil, divided
2 teaspoons black or brown mustard seeds
2 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
2 pounds small Yukon Gold potatoes, rinsed but not peeled, halved
About 1 tsp. salt
1/2 teaspoon pepper
2 teaspoons coarsely ground coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup roughly chopped cilantro


1. Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.

2. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.

3. Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.

Note: Nutritional analysis is per serving.

Joanne Weir,


March 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note