Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
40 Mins
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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

debbiweiss's Review

July 10, 2012
I added a chopped onion and sauteed this with the potatoes and spices, then finished off in the oven for 30 mins on 375'. Delicious flavours.

BreeRichmond's Review

April 02, 2011
These potatoes turned out great! I actually put them in the oven instead of cooking them on the stove top. If you have a convection oven, as I do, they turn out super crisp and delicious. I just put all of the ingredients in a glass baking dish and baked them at 325 on convection bake for 40 minutes, stirring occasionally. Delicious!

jolee77's Review

August 21, 2014