Tag: black mustard seeds

Quick Spicy Potato Curry 

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This is my first post using my phone. Good luck to me. Sometimes Indian food gets a bad rap that it takes too long to cook. While that may be true for some dishes, this dish is an example that you can have dinner in 10 minutes. Yes you read me right – 10 minutes.

Last night we had an unexpected guest who stayed longer than I anticipated.

When he left, my choices were order pizza or make this dish.

Granted, I had the potatoes boiled – but you get my point- this is a damn quick cook, yet a wonderfully delicious and healthy recipe.

3 boiled idaho potatoes, diced

1 tbs black mustard seeds

1 tsp cumin seeds

1/4 tsp ajwain seeds (carom) – optional – maybe hard to find

1/2 tsp nigella seeds (not to be confused with onion or sesame seeds, even though they might be nice here)

1/2 tsp turmeric powder

2 dry chilies

5-6 curry leaves

1/2 tsp cayenne pepper (or to taste)

1 tsp salt

1/2 cup yogurt, whipped

1 tbs vegetable oil

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​Heat the oil in a pot and add the whole spices and cover. In a couple minutes or less the mustard seeds will pop – hence the cover.
Add the potatoes, salt, turmeric, cayenne and curry leaves.

Stir to mix and to prevent the spices from burning.

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​Next add the yogurt and 1/2 cup of water.
Stir. Bring to boil and simmer

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​You have potato curry.
Now wasn’t that quick?

I hope you try it. It is great with rice or any indian breads like naan, roti or poories – recipes for which are on the blog.

I would love to hear from you if you try this or if you have any questions on indian cooking.

Until I cook again!

THE MOST DELICIOUS POTATOES EVER – I guarantee it – AKA achaari aloo

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I learned to make these amazing potatoes over a decade ago from a friend of mine.

I make them at home every chance I get and have been teaching them in my cooking classes forever.

The word Achaar mean Indian pickle.

All the spices used in this dish are those that are added to Indian pickles – hence my name of Achaari Aloo – Aloo is potato.

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Let me list the spices:

whole coriander seeds

fennel seeds

black mustard seeds

nigella seeds (kalongi)

fenugreek seeds (use sparingly or don’t use em at all)

cumin seeds

carom seeds (very few or leave out)

whole red chilies

mango powder (aamchoor)

turmeric powder

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Heat up some oil and add all the spices except the mango powder and turmeric, and cook for a couple of minutes or until the black mustard seeds pop and you start to smell all the spices.

Get ready for your kitchen to smell yummy.

Next add some beaten yogurt along with the turmeric.

Stir and add water depending on the consistency that you are looking for.

Add salt at any point.

Now add boiled, cubed potatoes and stir well.

Add the mango powder and cook just until the potatoes are brought up to temperature.

Taste for salt.  Add some cayenne pepper if the red chilies weren’t spicy enough.

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I serve these with pooris (deep fried bread) which I will talk about in another post.

I sometimes mash the potatoes in the pot to create the look you see above.  You do what you like.

Serve with rice, pita or anything you like really.

Please try these potatoes – they are amazingly simple and delicious.

Until I cook again!