Authentic Potato & Scallion Recipe- Smoky Mustard Oil Fry

Last Updated on 4 months by Neha Deshmukh

Authentic Potato & Scallion Recipe – Smoky Mustard Oil Fry

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a simple yet unbelievably flavorful potato and scallion fry. It’s a dish my Dadi (grandmother) used to make, and the aroma of the smoky mustard oil instantly transports me back to her kitchen. It’s comfort food at its finest, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This potato and scallion fry isn’t just easy to make (ready in under 30 minutes!), it’s packed with incredible flavor. The combination of earthy potatoes, fresh scallions, and the distinct pungency of mustard oil is just chef’s kiss. It’s a fantastic side dish, a quick snack, or even a light meal with some dal and roti. Trust me, once you try it, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 8 small new potatoes
• 2 bunches of scallions
• 2 tablespoons mustard oil
• 1.5 teaspoon nigella seeds (kalonji)
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything turns out perfectly!

Mustard Oil: The Key to Authentic Flavor

Mustard oil is essential for that authentic smoky flavor. It has a strong, pungent aroma when raw, but it mellows beautifully when heated. Don’t be scared off by the smell – it’s what makes this dish so special!

Nigella Seeds (Kalonji): Aromatic and Flavorful

Nigella seeds, also known as kalonji, add a lovely aromatic and slightly peppery flavor. They look like tiny black sesame seeds. You can find them at most Indian grocery stores, or online.

New Potatoes: Choosing the Right Variety

New potatoes are best because of their delicate skin and creamy texture. They don’t need peeling! If you can’t find new potatoes, you can use Yukon Gold potatoes, but you might want to peel them. About 500g of potatoes will do nicely.

Scallions: Freshness and Regional Variations

Fresh scallions are key here. Look for bright green scallions with firm white bulbs. In some regions of India, people also add a little finely chopped ginger along with the scallions – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those 8 small new potatoes a good wash. Then, slice them into thick matchstick strips – about ½ inch thick.
2. Pop the potato sticks into a bowl, add a generous pinch of salt to the hot water, and soak for about 15 minutes. This helps remove some of the excess starch, making them extra crispy.
3. While the potatoes are soaking, slice your 2 bunches of scallions into 1-inch pieces. Keep the white and green parts separate for a moment – we’ll add them at different times.
4. Now, heat the 2 tablespoons of mustard oil in a skillet over medium-high heat. This is important: you want the oil to get smoky.
5. Once the oil is smoking, carefully add the 1.5 teaspoon of nigella seeds. They’ll sizzle and pop – that’s a good sign! Stir for just a few seconds.
6. Drain the potatoes really well and add them to the skillet. Season with the 1 teaspoon of salt and ½ teaspoon of turmeric powder. Give everything a good stir to coat the potatoes in the oil and spices.
7. Cover the skillet and cook for about 5 minutes, stirring occasionally, until the potatoes are tender but still slightly firm.
8. Finally, add the white parts of the scallions and cook for another 3 minutes. We want them to soften but still have a bit of crunch – don’t overcook them! Add the green parts of the scallions in the last minute of cooking.
9. Serve warm!

Expert Tips

• Don’t overcrowd the skillet. If you’re making a larger batch, cook the potatoes in two batches to ensure they get crispy.
• Keep a close eye on the mustard oil. It can burn quickly, so don’t walk away from the stove!
• For extra flavor, you can add a pinch of red chili powder along with the turmeric.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like things spicy, add a finely chopped green chili along with the scallions. My friend, Priya, always adds a pinch of cayenne pepper too!
• Festival Adaptation: This is a wonderful side dish for festivals like Lohri or Makar Sankranti. It’s often served with sarson ka saag (mustard greens).

Serving Suggestions

This potato and scallion fry is incredibly versatile. Here are a few ideas:

• Serve it with a simple dal and roti for a comforting meal.
• Enjoy it as a side dish with rice and your favorite Indian curry.
• It’s also delicious as a snack with a cup of chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. They won’t be quite as crispy, but still delicious!

FAQs

What type of potatoes work best for this recipe?

New potatoes are ideal, but Yukon Gold potatoes are a good substitute.

Can I use a different oil if I don’t have mustard oil?

While mustard oil is traditional, you can use vegetable oil or canola oil in a pinch. However, the flavor won’t be quite the same.

What are nigella seeds and where can I find them?

Nigella seeds (kalonji) are tiny black seeds with a slightly peppery flavor. You can find them at Indian grocery stores or online.

How do I know when the mustard oil is hot enough?

The oil should be smoking slightly. Be careful not to overheat it, as it can burn.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the potatoes and scallions ahead of time.

How can I adjust the saltiness of the dish?

Start with the recommended amount of salt and add more to taste. Remember, you can always add more, but you can’t take it away!