Indian spiced potatoes


Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A charming, well balanced Indian recipe that combines potatoes with cauliflower, adapted from a recipe by the charming and well balanced Indian food authority Madhur Jaffrey. When you are looking for what are called black mustard seeds, remember they are brown, but don’t ask me why.


  • ½ cauliflower
  • 3 medium potatoes, peeled
  • 4 tbsp peanut oil
  • 1 tbsp black mustard seeds
  • 8 curry leaves
  • 1 green chilli, chopped or ½ tsp chilli powder
  • ½ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp sugar
  • 250 ml (9 fl oz) water
  • 2 tbsp chopped fresh coriander


Cut cauliflower into small florets until you have around 2 cups worth. Cut potatoes into small dice. Cook potatoes and cauliflower in a large pot of simmering, salted water for 2 minutes, then drain well and set aside.

Warm oil in frypan until hot. Add black mustard seeds and stir while they pop, then add curry leaves. Stir through, then add chilli, turmeric, coriander, cumin, salt and sugar. Cook, stirring, for 1 minute, then add drained potatoes and cauliflower, and toss well.

Add water and bring to the boil, stirring. Cover and lower heat. Cook gently for at least 15 minutes, stirring occasionally, or until potatoes are tender and dish is almost dry, just linked with the juices. Sprinkle with fresh coriander and serve with plenty of rice.