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A pungent and flavorful potato curry from Assam, featuring a sharp, spicy paste of ground mustard seeds and green chilies. This simple, rustic dish, known as 'Aloo Pitika' in its mashed form or 'Sariahdiya Alu' as a curry, is a staple in Assamese homes and pairs perfectly with steamed rice.
Prepare Potatoes and Mustard Paste (15 mins)
Create the Curry Base (5 mins)
Cook the Curry (10 mins)
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A pungent and flavorful potato curry from Assam, featuring a sharp, spicy paste of ground mustard seeds and green chilies. This simple, rustic dish, known as 'Aloo Pitika' in its mashed form or 'Sariahdiya Alu' as a curry, is a staple in Assamese homes and pairs perfectly with steamed rice.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 245.03 calories per serving with 5.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer and Finish (10 mins)
Include green peas or chunks of eggplant along with the potatoes for added texture and nutrition. Add them after sautéing the tomatoes and cook until tender.
For a slightly richer and less pungent curry, you can add 1 tablespoon of poppy seeds (khus khus), soaked along with the mustard seeds, before grinding the paste.
Squeeze the juice of half a lime or add a teaspoon of amchur (dry mango powder) at the end of cooking for a tangy finish.
Mustard seeds and turmeric powder contain compounds like selenium and curcumin, which are known for their powerful anti-inflammatory effects that can help reduce inflammation in the body.
Mustard seeds are a good source of fiber, which aids in digestion and promotes regular bowel movements. The pungent nature of mustard can also stimulate the production of digestive juices.
Potatoes are an excellent source of potassium, which is vital for blood pressure control and heart health. Mustard seeds provide essential minerals like magnesium and selenium.
Yes, it can be a healthy dish. It is plant-based and uses whole spices. Mustard seeds are known for their anti-inflammatory properties. To make it healthier, use a moderate amount of mustard oil and ensure a balanced meal with a side of salad or vegetables.
One serving of this Assamese Mustard Potato Curry contains approximately 230-250 calories, making it a relatively low-calorie main dish. The exact count can vary based on the size of the potatoes and the amount of oil used.
Bitterness in mustard paste usually comes from two things: over-grinding or over-cooking. Grind the paste with just enough water until smooth, but don't let the grinder get too hot. Most importantly, sauté the paste on low heat for only 1-2 minutes. Any longer will result in a bitter taste.
Yes, you can use yellow mustard seeds. The flavor will be milder and less pungent than with black mustard seeds, which is the traditional choice for this recipe. You can also use a mix of both.
This curry is best served with plain steamed rice ('bhaat'), which perfectly complements its strong flavors. A simple side salad or some fried 'bor' (fritters) would also be a great addition.