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Baby potatoes are par-boiled, coated in a pungent mustard oil and spice marinade, then grilled to smoky perfection. This simple yet flavorful side dish from Assam brings a unique rustic charm to any meal.
For 4 servings
Par-boil the Potatoes
Prepare the Marinade
Marinate the Potatoes
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Baby potatoes are par-boiled, coated in a pungent mustard oil and spice marinade, then grilled to smoky perfection. This simple yet flavorful side dish from Assam brings a unique rustic charm to any meal.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 216.13 calories per serving with 3.44g of protein, it's a beginner-friendly recipe perfect for side or appetizer or snack.
Grill to Perfection
Garnish and Serve
For an authentic, fiery Assamese kick, add a tiny pinch of bhut jolokia (ghost pepper) powder to the marinade. Use with extreme caution.
Incorporate 1 tablespoon of finely chopped fermented bamboo shoot (khorisa) into the marinade for a traditional sour and pungent flavor.
Add cubes of paneer or firm tofu to the marinade and grill them alongside the potatoes for a more substantial dish.
Instead of grilling, pan-fry the marinated potatoes in a skillet with a little extra mustard oil over medium-high heat until golden brown and crisp on all sides.
Spices like turmeric, ginger, and garlic are packed with powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Potatoes provide complex carbohydrates, which are a primary source of sustained energy for the body and brain, helping to keep you feeling full and energized.
Mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health when consumed in moderation.
A single serving of approximately 1 cup (160g) contains around 180-220 calories. The main sources of calories are the potatoes and the mustard oil.
Yes, in moderation, this dish can be part of a healthy diet. Potatoes offer energy-rich carbohydrates and potassium, while mustard oil provides heart-healthy monounsaturated fats. The spices add antioxidants. However, it is a carb-dense side dish, so portion control is recommended.
You can substitute with another oil, but the signature pungent and sharp flavor, which is central to Assamese cuisine, will be lost. If you must substitute, a neutral vegetable or canola oil is the best option.
Absolutely. If using large potatoes, peel them and cut them into uniform 1.5-inch cubes. You may need to adjust the boiling time slightly to ensure they are cooked through but still firm.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in an air fryer at 180°C (350°F) for 5-7 minutes, or on a skillet, to restore their crispy texture.