Vegan Potato Mustard Curry

Mustard curry is a famous North east especially Bengali recipe. It is generally made along with curd or milk to suppress the heat from mustards. Coconut milk is used in this recipe and that gives a nice flavour and mild sweetness to the dish. A mix of yellow mustard and black mustard itself gives a unique taste for Bengali dishes and one of my favourites. I have used no onion and garlic in this making it good for festive fasting days too.

Method:

1. Soak yellow and black mustards for around 2 hours.
2. Cook baby potatoes for 2 whistles in pressure cooker. Peel,dry it the max and fry them along with salt and 1/2 tspn chilli powder in mustard oil. Let the oil drain in kitchen towel.
3. I na thick pan,dd 1 tblspn mustard oil, with a tspn of cumin,black cumin,fennel seeds and 1/2 tspn fenugreek/methi seeds.  This is called as Panch Phoron spice mix along with mustard.
4. Toss for 1-2 min and add crushed ginger , slit green chilli, dry red chilli, a bay leaf.
5.  Grind mustard seeds without water well and add 2-3 tblspn water slowly and make a smooth paste.
6. Add the paste in the pan along with turmeric,coriander,cumin,red chilli powder and let it cook for 5 min well in low flame.
7. Add potatoes and mix well. Let it cook for 5 more minutes.
8. After it is well cooked,switch off the flame. After 2-3 min of cooling down, add 1 cup of coconut milk.
9. Be sure not to curdle coconut milk, it will if the heat is more.
10. Slowly switch on and keep in low flame. Cook till the milk is blended well. You add 1/2 cup more as per gravy thickness needed.
11. Add coriander leaves for garnish.

Serve warm with rice,Rotis or Luchis(Pooris).