Assamese Mustard Potato Curry
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.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Potatoes and Mustard Paste (15 mins)
- b.Place the cubed potatoes in a pot, cover with water, add 1 tsp of salt for boiling, and bring to a boil. Cook for 10-12 minutes until fork-tender. Drain and set aside.
- c.While the potatoes are boiling, soak the black mustard seeds in 1/4 cup of warm water for at least 15 minutes. This softens them for grinding.
- d.Drain the soaked mustard seeds. In a small grinder, combine the mustard seeds, green chilies, and garlic cloves. Add 2-3 tablespoons of fresh water and grind to a very smooth paste. Set aside.
- 2
Step 2
- a.Create the Curry Base (5 mins)
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This step is crucial to remove the oil's raw pungency.
- c.Immediately reduce the heat to low and add the panch phoron. Allow the seeds to crackle for about 30 seconds, being careful not to burn them.
- d.Add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it becomes soft and pulpy.
- 3
Step 3
- a.Cook the Curry (10 mins)
- b.Add the prepared mustard paste and turmeric powder to the pan. Sauté on low heat for only 1-2 minutes until the raw smell disappears. Do not overcook, as it will make the curry bitter.
- c.Gently add the boiled potato cubes and salt for the curry. Mix carefully to coat the potatoes with the masala without breaking them.
- d.Pour in 1.5 cups of water, stir to combine, and bring the mixture to a gentle boil.
- 4
Step 4
- a.Simmer and Finish (10 mins)
- b.Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the potatoes to absorb the pungent, spicy flavors of the gravy.
- c.Turn off the heat. Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for 5 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic taste, do not skip the mustard oil. Heating it until it's lightly smoking is key to mellowing its sharp flavor.
- 2Soaking mustard seeds in warm water is essential for a smooth, less bitter paste.
- 3Be very careful not to over-fry the mustard paste; a minute or two on low heat is sufficient. Overcooking develops a strong bitter taste.
- 4If you prefer a thicker gravy, gently mash a few of the boiled potato cubes with the back of a spoon while it's simmering.
- 5Panch Phoron is a blend of fenugreek, nigella, cumin, black mustard, and fennel seeds. If unavailable, you can temper with just 1/2 tsp mustard seeds and 1/2 tsp cumin seeds.
Adapt it for your goals.
Add Vegetables
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.
Creamier TextureCreamier Texture
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.
Add a Tangy NoteAdd a Tangy Note
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.
Why this is on our healthy list.
Anti-inflammatory Properties
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.
Supports Digestive Health
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.
Rich in Minerals
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.
Frequently asked questions
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.