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Chef Kazuya’s Spicy Potatoes in Mustard Oil

Updated: Jul 1

Chef Kazuya’s Spicy Potatoes in Mustard Oil
Chef Kazuya’s Spicy Potatoes in Mustard Oil

The unique flavour, enchanting aroma and amazing versatility of cold-pressed Mustard Oil have attracted the attention of chefs from all over the world. This blog has often talked about many well-known international chefs who use Mustard Oil in various highly creative ways.

In today’s post, we have selected a recipe from one such culinary master: Chef Shimomura Kazuya, the Head Chef at Megu, a high-end Japanese fine dining restaurant in New Delhi. In fact, it was during his stint in India that Chef Kazuya discovered the wonders of Mustard Oil. His recipe presents Spicy Potatoes cooked in Mustard Oil with mustard seeds.

Here are the ingredients that you will need for this recipe.

Ingredients for Spicy Potatoes

  1. Potatoes: 1 Kilogram, medium sized

  2. Mustard Seeds (Rai): 2 tablespoons

  3. P Mark Mustard Oil: 6 tablespoons

  4. Cumin (Jeera) Seeds: 2 teaspoons

  5. Turmeric (Haldi) Powder: Half a teaspoon

  6. Coriander (Dhania) Seeds: 2 teaspoons

  7. Coriander (Dhania) Leaves: 50 grams

  8. Black Pepper Powder: Half a teaspoon

  9. Salt: to taste

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

Preparation for Spicy Potatoes

Wash, peel and lightly boil the potatoes. Boiling for a minute or two should be enough – make sure they don’t become too soft or mushy. Cut the potatoes into halves and keep aside.

Coarsely chop the coriander leaves.

Method for Spicy Potatoes

Heat a tablespoon of Mustard Oil in a large pan on a Medium flame. Sauté the mustard seeds till they begin to splutter. Then add the cumin seeds and turmeric, and continue stirring for a minute or so.

Now add the potatoes to the pan along with the black pepper powder and salt. Stir well.

Reduce the flame to low and add a couple of tablespoons of water. Then cover the pan and let the contents cook till the potatoes become tender.

Uncover the pan. Add the remaining Mustard Oil along with the coriander powder. Keep stirring and cook till the potatoes turn golden brown in colour. Turn the flame off.

Arrange the potatoes on a serving dish and garnish with coriander leaves.

Your dish of Spicy Potatoes with Mustard Seeds is now ready to be served. It can be eaten with rice or Roti – or you could even serve it as a side dish. And as you savour the innately Indian flavours of this recipe, do remember that it was created by a Japanese chef who was fascinated by all the wonderful things one can do with Mustard Oil.

You can find more recipes at :

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