Potato Mustard Recipe: 15-Minute North Indian Curry That Is As Easy As Instant Noodles

Ingredients

• 3-4 boiled potatoes
• 2 tablespoons chopped tomatoes
• 3-4 teaspoon yellow mustard seeds
• 2 finely chopped green chilies
• 2 teaspoon coriander seeds
• ½ tablespoon cumin seeds
• ½ cup of mustard oil
• and 1-2 piece bay leaves
• salt to taste.

Step

1. Step 1:

   Start by peeling your potatoes. Break them with hand into small pieces.

2. Step 2:

   To prepare mustard paste take a grinding jar, add chopped tomatoes, mustard seeds, and coriander seeds. Grind to make a thick paste.

3. Step 3:

   Heat oil in a pan, add cumin seeds and finely chopped green chillies. Let it splutter then add bay leaves.

4. Step 4:

   Add raw mustard paste into the pan and let it cook unless oil separates. Keep stirring in between, do not let the paste sit at the bottom. Add salt to taste.

5. Step 5:

   Once done add broken pieces of boiled potatoes. Mix it well without adding water for 2-3 minutes.

6. Step 6:

   Now add half a cup of water and mix well. Cover the lid and lower the flame.

7. Step 7:

   Turn off the heat, garnish it with coriander leaves and you’re ready to serve. Try this with chapatti.