Authentic Potato Recipe – Indian Style with Mustard & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Recipe – Indian Style with Mustard & Curry Leaves

Hey everyone! If you’re anything like me, potatoes are a staple in your kitchen. They’re just so versatile, right? Today, I’m sharing a recipe that’s been a family favorite for years – a simple yet incredibly flavorful Indian-style potato dish, bursting with the aroma of mustard seeds and curry leaves. It’s comfort food at its finest, and honestly, it’s way easier to make than you might think!

Why You’ll Love This Recipe

This potato recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and uses ingredients you probably already have in your pantry. But the real magic lies in the tempering. That little sizzle of spices in hot oil? It transforms humble potatoes into something truly special. Plus, it’s a fantastic side dish that pairs beautifully with so many Indian breads and meals.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 5 medium potatoes
• ¾ cup onion, thinly sliced
• 1 tomato
• 3 green chilies, slit
• ¼ tsp turmeric powder
• Salt to taste
• 4 tsp oil
• 1 tsp mustard seeds
• ¾ tsp urad dal (split black lentils)
• ½ tsp chana dal (split chickpeas)
• Few curry leaves
• Coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients. Turmeric isn’t just for color; it has amazing health benefits and adds a lovely earthy flavor. Don’t skip it! The dals – urad dal and chana dal – are essential for that authentic tempering. They add a nutty, crunchy texture and a depth of flavor you just won’t get otherwise. You can find them at any Indian grocery store, or easily online. And those curry leaves? Fresh is best, if you can get them! They have a unique citrusy aroma that really makes this dish sing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the potatoes ready. Pressure cook the potatoes with enough water to cover them for about 3 whistles. Once they’re cool enough to handle, peel and mash them. Don’t overmash – a little texture is nice!
2. Now, heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready!
3. Add the urad dal and chana dal to the pan. Sauté until they turn golden brown and fragrant. Keep stirring so they don’t burn!
4. Toss in the sliced onions, slit green chilies, and curry leaves. Cook until the onions turn translucent and softened.
5. Add the chopped tomato, turmeric powder, and salt. Cook until the tomatoes soften and break down, creating a lovely base for our potatoes.
6. Pour in 1 ½ – 2 cups of water and bring everything to a boil. Gently add the mashed potatoes and simmer for 3-4 minutes, stirring occasionally, so the flavors meld together.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid of the spluttering mustard seeds! It’s a good sign. Just be careful not to stand too close.
• Adjust the amount of green chilies to your spice preference.
• For a smoother texture, you can add a splash of milk or cream at the end.

Variations

• My friend Priya adds a pinch of red chili powder for extra heat. It’s delicious!
• My mom always used to add a squeeze of lemon juice at the end for a bit of tang. I love that too.
• If you’re feeling fancy, you can add a sprinkle of garam masala.

Vegan Adaptation

This recipe is naturally vegan! Just make sure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the green chilies to 1 or omit them altogether.
• Medium: Use 3 green chilies as the recipe states.
• Hot: Add an extra green chili or a pinch of cayenne pepper.

Regional Variations (North Indian, South Indian influences)

• North Indian: Some North Indian versions include a touch of cumin powder and coriander powder.
• South Indian: In South India, you might find this dish made with a little bit of asafoetida (hing) in the tempering.

Serving Suggestions

This potato dish is incredibly versatile. It’s fantastic with:

• Pooris (fried Indian bread)
• Chapatis (whole wheat flatbread)
• Rice and dal
• As a side dish with any Indian curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are great because they hold their shape well after mashing. Russet potatoes will work in a pinch, but they can get a little mushy.

Can I make this potato dish ahead of time?

You can definitely prep the ingredients ahead of time – chop the onions, tomatoes, and potatoes. But I recommend making the tempering and finishing the dish just before serving for the best flavor.

What is the purpose of tempering the spices in oil?

Tempering, or tadka as it’s often called, is a fundamental technique in Indian cooking. Heating the spices in oil releases their aromas and flavors, infusing the entire dish with a wonderful depth.

Can I use a different type of dal for the tempering?

While urad dal and chana dal are traditional, you could experiment with toor dal (split pigeon peas) if you don’t have the others on hand. The flavor will be slightly different, but still delicious.

What can I serve with this potato recipe besides pooris and chapatis?

Honestly, it goes with almost anything! Try it with a simple yogurt raita, a flavorful vegetable curry, or even a side of rice and lentils.