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Indian Potatoes with Black and Yellow Mustard Seeds

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 40 mins
Yield Serves 6
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.