Assamese Mustard Potato Curry
A humble yet deeply flavorful curry from Assam where baby potatoes are simmered in a pungent mustard seed paste. The sharp kick of mustard mellows as it cooks, creating a surprisingly gentle, tangy gravy that clings to every potato. Simple, rustic, and best enjoyed with plain rice.
For 4 servings
- prep · ~30 min
Soak the mustard seeds.
Soak the yellow mustard seeds in 1/2 cup of warm water for 30 minutes. This softens them and makes a smoother paste.
TIPYellow mustard seeds give the distinct pungent kick. Avoid black mustard as it's too intense for this dish. - boil · ~12 min
Boil the baby potatoes.
Place the scrubbed baby potatoes in a saucepan, cover with 2 cups of water and add a pinch of salt. Boil until just tender but not mushy, about 10-12 minutes. Drain and let them cool slightly.
TIPKeep the skin on — it adds a rustic texture and holds the potato together during simmering. - mix · ~2 min
Grind the mustard paste.
Drain the soaked mustard seeds and add to a mixer grinder with the green chilies, a pinch of salt, and 1 cup of water. Grind to a smooth, slightly grainy paste. The consistency should be like a thin batter.
TIPDon't over-grind to a super fine paste; a little texture adds character to the gravy. - temper · ~3 min
Heat mustard oil to smoking point.
Pour mustard oil into a kadai and heat over high flame until it reaches its smoking point and the raw smell disappears. Then reduce the heat to low and let it cool for 30 seconds.
TIPHeating mustard oil until it smokes is essential — it removes the sharp raw pungency and makes it safe and palatable. - simmer · ~10 min
Cook the mustard gravy.
Carefully pour the ground mustard paste into the warm oil. Add the turmeric powder. Stir well and let it simmer on low heat for 8-10 minutes. The raw smell of mustard will fade, and the gravy will thicken slightly.
TIPKeep the flame low to prevent curdling. The mustard paste can splutter, so you can partially cover the pan. - simmer · ~6 min
Add potatoes and finish cooking.
Gently add the boiled potatoes to the gravy. Add the remaining salt. Mix carefully to coat the potatoes without breaking them. Cover and simmer on low heat for another 5-7 minutes, allowing the mustard flavor to seep into the potatoes.
- garnish · ~2 min
Garnish and serve hot.
Turn off the heat. Sprinkle freshly chopped coriander leaves on top. Let it rest for 2 minutes before serving.
TIPThis curry tastes even better after resting for an hour as the flavors deepen, but it's delicious right away too.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the boiled potatoes cool completely before adding to the gravy so they hold their shape better.
- 2Use a heavy-bottomed pan to prevent the mustard paste from scorching during simmering.
- 3If the gravy tastes too bitter, add a squeeze of lemon juice just before serving to balance the mustard.
- 4Make ahead: prepare the mustard paste and boil potatoes a day in advance; assemble just before serving.
- 5For a thicker gravy, mash 2-3 boiled potato pieces into the paste before simmering.
- 6The curry thickens as it cools; add a splash of hot water when reheating to restore consistency.
- 7Storage: refrigerate in an airtight container for up to 3 days; the flavor deepens overnight.
Adapt it for your goals.
Vegan
The original is already vegan. For extra richness, stir in 2 tablespoons of raw peanut paste along with the mustard paste — it adds creaminess without dairy.
low spiceLow-spice
Skip the green chilies and add 1/2 teaspoon of asafoetida (hing) to the tempering step for a mild, onion-like aroma without heat, perfect for sensitive palates.
high proteinHigh-protein
Add 200g of cubed paneer or firm tofu after the potatoes, simmering for another 5 minutes to let it soak up the mustard gravy.
extra vegExtra-veg
Stir in a handful of chopped spinach or methi (fenugreek) leaves in the last 2 minutes of simmering for added color and slight bitterness that complements the mustard.
Why this is on our healthy list.
Rich in Mustard Compounds
Mustard seeds contain glucosinolates and myrosinase, which may aid digestion and have anti-inflammatory properties when consumed raw or lightly cooked.
Good Source of Vitamin C
Green chilies and coriander leaves contribute vitamin C, supporting immunity and iron absorption from the meal.
Skin-On Fiber
Keeping the baby potato skin intact provides dietary fiber that aids gut health and prolongs satiety.
Naturally Low in Fat
With just 1 tablespoon of mustard oil for the entire dish, this curry is a lighter alternative to creamy curries.
Frequently asked questions
Yes, cut larger potatoes into 1-inch cubes and boil until just fork-tender to match the cooking time of baby potatoes.
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