Indian Style Mustard Seed Potatoes with Coconut Milk

Green Girl Goodies, May 2014

As a child growing up I didn’t see a lot of Indian restaurants around or ever eat much Indian food.  Living in the Silicon Valley for 10 years all that changed.  Some of our cafés had such a high Indian population that we would bring in a Guest Chef from outside the company to cook true authentic Indian food.  This begins the tale of my love affair with Indian flavors and cuisine. 

As a gift one year my Area Manager gave me the book “5 Spices, 50 dishes” by Ruta Kahate.  It looked interesting and once I tasted the amazing meals created by our Indian guest chefs I was hooked.  The variety of complex flavors created with minimal ingredients was so impressive.  Not to mention Indian cuisine is full of creative and interesting vegetarian options which I always love.  The secrets of Indian cooking lie in utilizing the proper techniques to draw out the rich flavors of the spices, garlic, onions, ginger and chiles.  I carefully listened, watched and assisted the Indian chefs whenever possible to learn more. 

These Indian-inspired rich and creamy potatoes are great as a meal in itself but would also be a delicious side dish to chicken, beef or lamb.  If you choose to eat the dish alone, serve it on a bed of fresh spinach or other greens of your choice for some added nutritional value and flavor!

Yield 2 Entrée Portions or 4 – 6 Side Portions

2 c Yukon Gold Potaoes, ¼” cubes

¾ c Onions, julienned

½ c Carrots, small dice

1 tsp Garlic, sliced

1 tb Canola Oil

2 tsp Cumin, ground

1 tsp Mustard Seeds

1 tsp Turmeric

¼ tsp Cayenne

1c + 1 ½ tb Coconut Milk

¾ tb Kosher Salt

-  Heat a large saute pan and once hot, add the oil.  Once the oil is hot add the mustard seeds.  Immediately cover the seeds with a lid, lower the heat to as low as possible and let the seeds sizzle slightly until browned and they begin to pop.

-  Increase the heat to high and add the onion, garlic and carrots.  Cook them on high, stirring occasionally until evenly browned.

-  Once the vegetables are evenly browned, add the spices and toss to coat the veggies and lightly toast the spices.

-  Add the potatoes.  Toss them to coat evenly with the spices and brown them slightly.

-  Add 1 c of coconut milk.  Make sure to stir the coconut milk before you measure your cup as it separates in the can.

-  Cover and stew on medium high heat until the potatoes are 80% done.  Remove the lid and reduce the liquid until it is 90% gone.

-  Reduce the heat to medium and add the remaining 1 ½ tb of coconut milk.  Recover the pan and cook until the potatoes are tender and the liquid is completely reduced.

- Serve immediately.  I didn’t have any on hand but the dish would also be delicious garnished with chopped cilantro.

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