Sarson Wale Aloo
Baby potatoes simmered in a pungent mustard oil and mustard seed gravy, a rustic winter dish from Punjab's farming villages.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 210 kcal
Instructions
- 1
Heat the mustard oil until it starts to smoke. Let it cool slightly to soften its sharp taste.
- 2
Add the mustard seeds. Let them sizzle and pop in the oil.
- 3
Add the chopped onion. Fry until it turns golden brown.
- 4
Add the ginger garlic paste. Cook until it smells pleasant and aromatic.
- 5
Add the tomato, turmeric and chilli powder. Cook until the oil separates from the mixture.
- 6
Add the boiled baby potatoes. Stir well to coat them completely in the masala (spiced sauce).
- 7
Add a little water and cover the pan. Simmer gently for 10 minutes so the potatoes absorb the flavours.
- 8
Top with fresh coriander and serve hot.
Chef's tips
Heating the mustard oil until it smokes takes away its raw sharpness while keeping its distinct flavour. Pricking the boiled potatoes lightly helps them soak up the masala (spiced sauce) better.
Ingredient substitutions
- mustard oil → regular cooking oil with an extra pinch of mustard seeds
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Using raw, unheated mustard oil, which leaves an overly sharp taste.
- •Overcooking the potatoes until they turn mushy and break apart.
Serving suggestions
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