How to Cook Perfect Potato in Mustard Gravy

How to Cook Perfect Potato in Mustard Gravy Delicious, fresh and tasty.

Potato in Mustard Gravy. The potatoes blend very well with the mustard sauce making this dish a lip-smacking one! I have not cooked with mustard sauce before but have used it in my sandwiches, burgers and wraps. I think, this is the only recipe where I have used it in a gravy or curry and am very pleased with the result.

Using the side of your knife, crush garlic.

Chop the potato into rough cubes.

Add the shallots and cook until soft.

You can cook Potato in Mustard Gravy using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Potato in Mustard Gravy

1. Prepare 500 gm of baby Potatoes.

2. It’s 1/2 teaspoon of Black Mustard seeds.

3. You need 1 1/2 tablespoon of yellow mustard seeds.

4. It’s 1 cup of Onion finely chopped.

5. It’s 1 Tablespoon of Ginger garlic paste.

6. Prepare 3-4 of Green chillies.

7. Prepare 1 cup of fresh cream (thick).

8. You need 1 Teaspoon of Kalonji seeds.

9. Prepare 1/2 Teaspoon of Cumin seeds.

10. You need 1/4 Teaspoon of Turmeric powder.

11. You need 1 1/2 Teaspoon of Garam masala.

12. Prepare 1 Teaspoon of Chaat masala optional.

13. You need to taste of Salt.

14. It’s 1/4 Cup of Oil.

Over a gentle heat, melt the oil and butter in a large saucepan.

Add the finely sliced onion and cover the pan with a lid.

In a heavy saucepan over medium heat, melt butter.

Blend in flour, salt and pepper.

Potato in Mustard Gravy step by step

1. Soak the yellow and black mustard seeds in warm water for about 2 hours, this will help is smooth grinding to form fine paste..

2. Wash the potatoes well as we are going to use the skin on. Pat dry the potatoes and with the help of fork prick them. Par boil the Potatoes. Once it is cooled down, cut them into halves..

3. In the meantime once mustard seeds were soaked well, grind in a mixer along with green chilis and few spoons of water to make a fine paste. Keep the sauce aside..

4. In a pan, heat oil, add the diced potatoes and roast it till golden brown. You may wish to deep fry the potatoes, as I did. Drain the potatoes and let it rest aside.

5. Lets start preparing with the gravy now. In the same pan remaining oil, add kalonji seeds and cumin seeds, let it splutter. Now add chopped onions, sauté well until it turns golden brown..

6. Add the ginger garlic paste, turmeric powder, garam masala, and salt. At this moment add less salt because later we will be adding the Chaat masala and that has salt. On a low flame saute for few minutes until the raw smell goes off..

7. Now add the mustard sauce to the spice mixture along with ¾ cup of water. Stir well, cover with lid and allow all the spices to cook well and boiling. This will take around 5 to 7 minutes and the gravy gets thickened..

8. Now add in the fresh cream and cook on lowest flame for another 5 minutes. Switch off the flame and pop in the fried or roasted baby potatoes. Serve hot with jeera rice or paratha or roti..

In a skillet, brown, pork chops on both sides in hot oil.

In stoneware combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper.

Add potatoes and onion, stirring to coat.

Place browned pork chops on top of potato mixture.

Meanwhile, to make the gravy, heat a knob of butter in a pan then cook the onion until golden and soft.