Total Time
Prep 10 mins
Cook 20 mins

Lightly spiced, Delhi-style potatoes. Serve as part of an Indian meal, as an accompaniment to Indian breads, or lightly mashed to fill chapatis before cooking. Adapted from a recipe by Charmaine Solomon.

Ingredients Nutrition


  1. Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
  2. Drain potatoes, allow to cool, then peel and dice.
  3. Chop the onions finely.
  4. Heat the ghee or peanut oil in a medium-size skillet.
  5. Add the mustard seeds and saute until they pop.
  6. Add the onions, reduce heat and continue frying until they are soft and browned.
  7. Next add the turmeric and chili powder to the skillet, and stir.
  8. Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
  9. Can be served hot or cold.


Most Helpful

Hi! This is my a regular at my home. But I do add curry leaves with the mustard seeds and then garnish with loads of coriander leaves(cilantro) and a tsp or two of lime juice (or according to taste). Try it and let me know.

Girl from India January 07, 2004

Wow these were great ! The only change I made was using yellow mustard seed... could not find the black. Thanks for this keeper.

Chef RZ Fan June 12, 2007

Great tasting recipe, but I would have liked to see a little more direction on the heat / time cooking for the potatoes. I'm making it again for dinner tonight.

Sara Trees October 28, 2005

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