Potato in Mustard Gravy

Name: Potato in Mustard Gravy
Total time: 1620 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm baby Potatoes; 1/2 teaspoon Black Mustard seeds; 1 1/2 tablespoon yellow mustard seeds; 1 cup Onion finely chopped; 1 Tablespoon Ginger garlic paste; 3-4 Green chillies; 1 cup fresh cream (thick); 1 Teaspoon Kalonji seeds; 1/2 Teaspoon Cumin seeds; 1/4 Teaspoon Turmeric powder; 1 1/2 Teaspoon Garam masala; 1 Teaspoon Chaat masala optional; to taste Salt; 1/4 Cup Oil

Inish Issac @InishKitchen

#goldenapron

Inish Issac @InishKitchen

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Ingredients

27 minutes

4 servings

500 gmbaby Potatoes
1/2 teaspoonBlack Mustard seeds
1 1/2 tablespoonyellow mustard seeds
1 cupOnion finely chopped
1 TablespoonGinger garlic paste
3-4 Green chillies
1 cupfresh cream (thick)
1 TeaspoonKalonji seeds
1/2 TeaspoonCumin seeds
1/4 TeaspoonTurmeric powder
1 1/2 TeaspoonGaram masala
1 TeaspoonChaat masala optional
to tasteSalt
1/4 CupOil

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Steps

27 minutes

1

Soak the yellow and black mustard seeds in warm water for about 2 hours, this will help is smooth grinding to form fine paste.
2

Wash the potatoes well as we are going to use the skin on. Pat dry the potatoes and with the help of fork prick them. Par boil the Potatoes. Once it is cooled down, cut them into halves.
3

In the meantime once mustard seeds were soaked well, grind in a mixer along with green chilis and few spoons of water to make a fine paste. Keep the sauce aside.
4

In a pan, heat oil, add the diced potatoes and roast it till golden brown. You may wish to deep fry the potatoes, as I did. Drain the potatoes and let it rest aside
5

Lets start preparing with the gravy now. In the same pan remaining oil, add kalonji seeds and cumin seeds, let it splutter. Now add chopped onions, sauté well until it turns golden brown.
6

Add the ginger garlic paste, turmeric powder, garam masala, and salt. At this moment add less salt because later we will be adding the Chaat masala and that has salt. On a low flame saute for few minutes until the raw smell goes off.
7

Now add the mustard sauce to the spice mixture along with ¾ cup of water. Stir well, cover with lid and allow all the spices to cook well and boiling. This will take around 5 to 7 minutes and the gravy gets thickened.
8

Now add in the fresh cream and cook on lowest flame for another 5 minutes. Switch off the flame and pop in the fried or roasted baby potatoes. Serve hot with jeera rice or paratha or roti.