2:06 Minutes
Recipes
4 Servings
Chilli Mustard Bengali Potatoes is a bold and flavourful dish made with fried potatoes cooked in a spicy mustard-based gravy. Prepared using King’s Pure Mustard Oil, this dish delivers an authentic Bengali taste with a perfect balance of heat, tanginess, and richness.
This recipe stands out for its strong mustard flavour combined with spices and creamy coconut milk. King’s Pure Mustard Oil enhances the authentic Bengali taste and adds a signature pungent aroma.
This dish has a spicy, tangy, and slightly creamy flavour. The potatoes are first fried and then simmered in a mustard-based gravy infused with spices and coconut milk.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Heat King’s Pure Mustard Oil in a pan until it reaches smoking point.
Let it cool slightly to reduce raw pungency.
Add cumin seeds and bay leaves.
Allow the spices to splutter and release aroma.
Stir gently to avoid burning.
Add chopped garlic and ginger to the pan.
Add chopped onions and sauté well.
Cook until onions become soft and translucent.
Stir continuously for even cooking.
Ensure the raw smell disappears.
Add turmeric powder to the mixture.
Add coriander powder and cumin powder.
Add red chilli powder and garam masala.
Add chopped green chillies for extra heat.
Sprinkle a little water to prevent spices from burning.
Mix well to form a rich masala base.
Add fried potato pieces to the pan.
Mix gently to coat them with the masala.
Ensure all potatoes are evenly covered.
Cook for a few minutes to absorb flavours.
Stir occasionally without breaking the potatoes.
Add mustard paste to the pan.
Pour in coconut milk for creaminess.
Add a pinch of sugar and salt to taste.
Mix everything well.
Cover and simmer until the gravy thickens.
Cook until flavours are well combined.
Garnish with freshly chopped coriander leaves.
Mix gently before serving.
Serve hot with steamed rice or roti.
Enjoy the rich Bengali flavours.
Best served fresh for maximum taste.
King’s Pure Mustard Oil is ideal for Bengali dishes as it adds a strong, authentic flavour and enhances the overall taste of the curry.
King’s Pure Mustard Oil provides a pungent and bold taste, while sunflower oil is neutral and ghee adds richness but lacks the sharp mustard flavour.
Mustard oil adds a strong aroma and authentic flavour that is essential in Bengali cooking.
Heat it until smoking point and let it cool slightly before cooking.
Yes, but coconut milk adds creaminess and balances the spice.
Medium-sized starchy potatoes work best as they absorb flavours well.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
