Looking for a side dish with a bit of kick? Then look no further than these amazing Indian Spiced Potatoes, starring Pantry to Plate’s Brown Mustard Seeds. This one will fast become a family favourite!


1 x 2kg bag Potatoes
2 Tsp Brown Mustard Seeds
2 Tsp Yellow Mustard Seeds
2 Tsp whole Cumin Seeds
½ Tsp of ground Turmeric
1 Tsp Salt
½ Tsp Ground Black Peppercorns
2 Tsp coarsely ground Coriander Seeds
½ Tsp Ground Cumin Seeds
¼ Tsp Cayenne Pepper


  1. Rinse potatoes, then keeping skin on, chop into quarters.
  2. Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop.
  3. Stir in whole cumin seeds and turmeric
  4. Stir in potatoes, salt, and pepper.
  5. Reduce heat to medium low and add 1 tbsp. water.
  6. Cook, covered, until potatoes are tender (approx. 20 minutes).
  7. Add coriander seeds, cumin seeds, cayenne pepper, and remaining oil, and salt to taste.
  8. Cook uncovered, turning occasionally until potatoes are golden (roughly 8 to 10 minutes).

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