This is a dish that looks like a complex preparation but is actually deceptively simple. Use it to impress your friends and family by demonstrating your exotic culinary skills. It combines potatoes with a delectable gravy created with yoghurt and mustard oil. Your guests will definitely ask for second helpings!
The ingredients that you will require are:
Potatoes: 6, medium-sized
Yoghurt (Dahi): 200 gram
Green Chillies: 6
Mustard Oil: 250 millilitres
Mustard Seeds (Black): 1 teaspoon
Mustard Paste (Kasundi): 4 tablespoon
Turmeric (Haldi) Powder: 1 teaspoon
Sugar: 1 teaspoon
Salt: to taste
The Mustard Paste mentioned in the ingredients is a condiment called Kasundi which is typically found in Bengal and other parts of eastern India. It is quite commonly available these days – but if you can’t find it in your local stores, you can make it yourself. Take a tablespoon of black mustard seeds and a tablespoon of white mustard seeds and grind them to a paste. Add two green chillies and a little salt and grind once again. Add a little Mustard Oil to create the consistency that you prefer. And there – your fresh homemade Kasundi is ready.
Peel and wash the potatoes. Boil them to make them soft – but not too soft. Cut them into round slices. Smear each slice with a little turmeric, and keep aside.
Slice the green chillies.
Heat around 100 millilitres of Mustard Oil in a frying pan and add the potato slices one by one. Deep fry the slices till they turn golden brown. Remove the potato slices from the pan and drain the excess oil by placing the slices on a paper towel or napkin.
In a bowl, mix the yoghurt, mustard paste, sugar and salt.
Heat the remaining Mustard Oil in a pan on Medium heat. Add the black mustard seeds and sauté till the seeds begin to splutter. Add the contents of the bowl in which you mixed the yoghurt, mustard paste, sugar and salt. Add the sliced green chillies and mix thoroughly.
Reduce the heat to Low and add the fried potato slices. Stir well to mix all the contents.
Your delicious dish of Potatoes in a Yoghurt and Mustard Oil gravy is now ready to be served. In the eastern parts of India, this would usually be eaten with steaming hot rice – but it can also be enjoyed with Roti or Naan.