Total Time
40mins
Prep 10 mins
Cook 30 mins

I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.

Ingredients Nutrition

Directions

  1. Heat ghee in large saucepan and fry mustard seed until it pops.
  2. Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
  3. Mix well and then stir in the potatoes.
  4. Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
  5. Shake saucepan occasionally to prevent sticking.
  6. Add garam masala and lemon juice about 10 minutes before the end of the cooking time.
Most Helpful

5 5

Oooh - this was really yummy and really easy to do. I used powdered coriander as I didn't have seeds; not mint. I didn't have Garam Masala so used a Thai Red Curry Paste which, far as I can tell, is very similiar. Otherwise I didn't change a thing and this is definitely going into my Favourites Cookbook.

5 5

Delicious. Smells fantastic! The specifics that I used were: red potatoes and Earth Balance (instead of ghee). I wonder if this would have been even better (look and/or taste) with black mustard seeds. I've seen recipes call for those specifically. It tasted great but could have used a little more pretty for the presentation. Perhaps next time some black mustard seeds and peas.

5 5

I have made this so many times to accompany various meals apart from curries. It is easy to make & very tasty in its own right. You deserve another 5 star rating, thank you very much for a regular in our house.