Indian Potatoes with Black and Yellow Mustard Seeds

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 223Calories from Fat 41

% Daily Value *
Total Fat 10g16%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 399mg17%
Total Carbohydrate 28g10%

Dietary Fiber 2.6g11%
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Indian Potatoes with Black and Yellow Mustard Seeds