Indian Potatoes with Black and Yellow Mustard Seeds

Name: Indian Potatoes with Black and Yellow Mustard Seeds
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 teaspoons black or brown mustard seeds; 4 Tbsps canola or other vegetable oil, divided; 0 teaspoons cayenne; 59 milliliters roughly chopped cilantro; 2 teaspoons cumin seeds; 2 teaspoons coarsely ground coriander seeds; 1 teaspoons ground cumin; 1 teaspoons pepper; 1 teaspoon About salt; 1 teaspoons turmeric; 2 teaspoons yellow mustard seeds; 907 grams Yukon Gold potatoes, rinsed but not peeled, halved

The recipe Indian Potatoes with Black and Yellow Mustard Seeds could satisfy your Indian craving in about 40 minutes. This recipe covers 12% of your daily requirements of vitamins and minerals. This side dish has 185 calories, 5g of protein, and 10g of fat per serving. This recipe serves 6. A mixture of yukon gold potatoes, canola, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, fodmap friendly, whole 30, and vegan diet.

Instructions

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.

Ingredients you will need

Mustard Seeds

Cumin Seeds

Potato

Turmeric

Pepper

Seeds

Salt

Cooking Oil

Pop

Equipment you will use

Frying Pan

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

Ingredients you will need

Potato

Water

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.

Ingredients you will need

Coriander

Cilantro

Potato

Ground Cayenne Pepper

Cumin

Salt

Cooking Oil

Equipment

Frying Pan

Ingredients

Servings:

2teaspoons

black or brown mustard seeds 4Tbsps

canola or other vegetable oil, divided 0teaspoons

cayenne 59milliliters

roughly chopped cilantro 2teaspoons

cumin seeds 2teaspoons

coarsely ground coriander seeds 1teaspoons

ground cumin 1teaspoons

pepper 1teaspoon

About salt 1teaspoons

turmeric 2teaspoons

yellow mustard seeds 907grams

Yukon Gold potatoes, rinsed but not peeled, halved

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.