Indian Potatoes with Mustard Seeds (Sookhi Bhaji)

Prep Time
Cook Time
Ready In

"This is a drier Indian potato dish, which is what the sookhi word means. It is a nice change from potatoes with a masala gravy on them. It's a little bit healthier too, without all the cream associated with masala sauce."

Original recipe yields 3-4 servings


  • Serving Size: 1 (326.7 g)
  • Calories 77.5
  • Total Fat - 2.6 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 20.1 mg
  • Total Carbohydrate - 12.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6 g
  • Protein - 2.7 g
  • Calcium - 73.1 mg
  • Iron - 2.2 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.1 mg

Step 1

Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.

Step 2

Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.

Step 3

Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.

Step 4

Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.

Step 5

Add a small amount of water at a time if all liquid evaporates.

Step 6

Fold in cilantro just before serving.

Tips & Variations

No special items needed.