Potatoes In Mustard Shorshe Aloo

So what’s in it?

Potatoes Tempered with Curry Leaves, Mustard Seeds and Infused In Mustard Cream.

Here is one of my favourite potato dishes. I used to make this on the last day of our Annual Durga Puja festivities. Its a community organised religious festival. Durga Puja is hosted for five consecutive days with rituals, prayers, thali offerings of pure veg food. People come from afar to offer their prayers and unite in devotion.

This dish was what I cooked to use up left over potatoes on the last day of Durga Puja one year and so it ended up being served up every year for over a decade!

Its comfort food, rich with ghee, arromatic from curry leaves, spicy from dried chillies, nutty with mustard seeds and zingy from mustard cream! It’s just yummy!

At home its my youngest daughter’s favourite, she says its the best of potatoes. Show casing the staple!

I take my mustard potatoes to work for lunch fuddles and at home it always makes that moment when you don’t know what to cook turn out to be quite a celebration of simple food so good! That’s because its one of those items that even if you do have a table laden with feasts, it will beckon you once you know what it tastes like!

Here’s how to cook this delectable potatoes with mustard, a simple and easy dish!


5 medium sized potatoes
1 tbsp oil
1 tbsp brown mustard seeds
10 fresh curry leaves (optional)
2 dried red chillies torn up
2 fresh green chillies
2 tablespoons Colmans Mustard cream.
50g butter
Small handful of fresh coriander


So to start, you need to steam or boil your potatoes till cooked through and let them rest to dry and cool.

Next heat the oil in a non stick pan.
Add the torn dried red chillies to the oil. When they just start to colour add the brown mustard seeds and wait for them to pop and sizzle, be careful of the sputtering seeds! Now add the curry leaves if you are using them. As soon as its aromatic you can add the potatoes, reduce your heat to low and gently break the potatoes a little. Do not let the potatoes brown or catch at all.

Your mustard cream, green chillies then your butter and salt all go in. Switch off the flame. You will know it’s done cooking when it comes away from the sides of your pan and has slight sheen.
Garnish with a few tablespoons of fresh coriander mixed in.

Taste for seasoning.

Serve with steaming hot rice.


We made them into Tortilla rolls by heating flour tortilla wraps on the naked flame. We placed the potato mix all over the wrap and rolled it up then cut little pinwheels to serve on their own as nothing else is needed to enjoy them!

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One Comment Add yours

  1. Susan Bayram says:

    I’m not sure what is colmans mustard cream. I live in East Yorkshire England and we do not have any specific Asian shops

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