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Potatoes with Mustard Seeds

Updated: Apr 18

Potatoes with Mustard Seeds
Potatoes with Mustard Seeds

This blog has often written about renowned chefs from all over the world who have discovered the delights of cold-pressed Mustard Oil and just can’t get enough of it. In today’s post we will explore a recipe from one such enthusiast – Chef Joanne Weir, a well-known California-based food writer, cookbook author, cooking instructor and culinary professional. She has also hosted several television shows including the award-winning series: Joanne Weir’s Cooking Class.

The dish we will be making today uses potatoes, mustard seeds, mustard oil and a varied array of spices. When you select the potatoes for this preparation, make sure you buy small potatoes. Don’t buy large ones. However, if you can’t find small potatoes, medium-sized ones will do.

The recipe is called Potatoes with Mustard Seeds. The ingredients that you will require are listed below.


  1. Potatoes: 1 kilogram, small-sized

  2. Mustard Oil: 4 tablespoons

  3. Mustard Seeds (Rai): 4 teaspoons

  4. Cumin (Jeera) Seeds: 2 teaspoons

  5. Cumin (Jeera) Powder: Half a teaspoon

  6. Turmeric (Haldi) Powder: Half a teaspoon

  7. Coriander (Dhania) Powder: 1 teaspoon

  8. Coriander (Dhania) Leaves: 30 grams

  9. Black Pepper Powder: Half a teaspoon

  10. Salt: to taste

The quantities mentioned above are for six servings. Adjust the quantities proportionately to suit the number of servings that you require.


Wash the potatoes – but don’t peel them. This is a dish in which the potatoes are cooked with their jackets on. This enhances the flavour of the final dish. When you have washed the potatoes, cut them into halves.

Coarsely chop the coriander leaves.


Heat the Mustard Oil in a pan on a High flame. When the oil reaches its smoking point, white streams of aromatic smoke will rise gently from the surface of the hot oil. Reduce the flame to Medium. Your oil is now ready and you can start the cooking process.

When the oil is ready, take a tablespoon of the hot Mustard Oil in a frying pan and add the mustard seeds and the cumin seeds. Sauté on a High flame till the seeds begin to splutter. Turn the flame off and transfer the mustard and cumin seeds (along with the oil) to the pan in which you heated the Mustard Oil.

Add the potatoes, black pepper powder and salt to taste. Sauté for a minute or so.

Next, add the turmeric powder and stir to mix well.

Reduce the heat to Low. Add a couple of tablespoons of water. Cover the pan with a lid and cook till the potatoes become tender. This will take around 20 minutes or so. Use a fork to check whether the potatoes are done.

Now add the cumin powder and coriander powder. Adjust the salt, if required. Continue to stir the potatoes till they take on a golden-brown colour.

Finally, add the chopped coriander leaves and stir to mix well. After a minute or so, turn the flame off.

Your Potatoes with Mustard Seeds are now ready to be served. It is usually eaten as a side dish – but you can also enjoy it as a main dish and have it with roti or chapatti. Chef Joanne Weir says that it adds a warm and spicy touch to the menu whenever she serves this dish. Of course, you must remember that Joanne’s dish is for the American palate – so it’s not too spicy. If you want a spicier version, you can add some chopped green chillies when you make this dish.

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