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Mustard Plus

Cold-pressed Mustard Oil is a lot more than just a cooking medium. In Indian cuisine like Kashmiri Wazwan and various Punjabi, Himachali and Bengali recipes, it is also used as a “Taste Agent”, adding a distinctive flavour and a spicy zing to the dishes.

In today’s post, we will explore a recipe in which Mustard Oil enhances the overall flavour of the dish, elevating it to a different level altogether. This is a snack called Curried Mustard Potatoes on Toast.

The ingredients that you will require are listed below.


  1. Potatoes: 4

  2. Mustard Oil: 4 tablespoons

  3. Mustard Seeds (Rai): 1 teaspoon

  4. Onion: 1, large

  5. Garlic (Lasun): 4 cloves

  6. Ginger (Adrak): A half-inch piece

  7. Cumin (Jeera) Seeds: 1 teaspoon

  8. Nigella (Kalonji) Seeds: Half a teaspoon

  9. Asafoetida (Heeng): Just a pinch

  10. Red Chilli Powder: Just a pinch

  11. Turmeric (Haldi) Powder: Just a pinch

  12. Garam Masala: Just a pinch

  13. Lemon Juice: 2 tablespoons

  14. Coriander (Dhania) Leaves: 1 tablespoon

  15. Bread: 8 slices

  16. Salt: to taste

The quantities mentioned above are for serving four persons (with two slices of Curried Mustard Potatoes on Toast each). Adjust the quantities proportionately to suit the number of servings you require.


Wash and peel the potatoes. Boil them in salted water for around 20 minutes. Use a fork to check that they are done. Drain the water and let the boiled potatoes cool down to room temperature. Cut them into bite-sized cubes. Keep aside.

Wash, peel and dice the onion.

Finely chop the garlic.

Grate the ginger.

Coarsely chop the coriander leaves.


Heat the Mustard Oil in a pan on Medium heat. When the oil reaches its smoking point and starts emitting whiffs of aromatic white smoke, turn the flame down to Low.

Add the mustard seeds, cumin seeds, nigella seeds and asafoetida. Sauté for a minute or so.

Next, turn the heat up to Medium, add the onions and stir-fry. Add the turmeric powder and continue to stir-fry.

When the onions turn light brown in colour, add the garlic and ginger, and fry for around half a minute.

Next, add the red chilli powder and garam masala. Continue stir-frying for another 30 seconds.

Now add the potatoes, sprinkle salt over the top of the potatoes and stir well to mix all the ingredients. Turn the flame down to Low, cover the pan and cook for around five minutes. Uncover the pan at intervals and stir. When the potatoes are nice and soft, turn the flame off.

Take the bread slices and toast them. Carefully place the potato mixture on top of each toast. Sprinkle lemon juice over the top and garnish with coriander leaves.

Your Curried Mustard Potato on Toast is now ready. You can enjoy it as an evening snack with hot cups of tea or coffee. You can experiment with different toppings like mayonnaise, melted cheese, mustard sauce or yogurt. You could even cut the toast into small squares and make canapés to serve as hors d’oeuvres for dinner guests. Use your imagination – and enjoy!

You can find more recipes at :

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