Indian Potatoes with Black and Yellow Mustard Seeds

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.

Yield: Serves 6
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 41%
  • Protein: 4.3g
  • Fat: 10g
  • Saturated fat: 0.7g
  • Carbohydrate: 28g
  • Fiber: 2.6g
  • Sodium: 399mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 2. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
  3. 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.
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