Baby potatoes in mustard sauce is a simple version of the traditional Bengali dish Bhapa Aloo, where baby potatoes are steam cooked in mustard paste and using banana leaves. I have made some variations in the traditional recipe and attempted to create a new one which makes use of ingredients that are easily available and at the same time gives the taste that is similar to our Bhapa Aloo.
Ingredients
- Baby potatoes 12-13
- Turmeric powder 1/2 tsp
- Mustard Sauce 1/2 cup
- Hung curd 1-2 tbsp
- Fresh coconut 2 tbsp
- Green chilies 2-3
- Fenugreek seeds 1 tsp
- Cumin seeds 1 tsp
- Mustard seeds 1 1/2 tbsp
- Dry red chilies 2-3
- Oil 2 tbsp
- Salt as per taste
- Additional 1 tsp turmeric powder and salt as per taste for boiling the potatoes.
Method
- Make smooth paste out of fresh coconut, green chilies and turmeric powder using little water. In large bowl take the prepared paste, mustard sauce and hung curd. Mix well and keep aside.
- Boil the baby potatoes till they are cooked. While boiling, add turmeric powder and salt to the potatoes. Once done, drain the water and keep the potatoes aside.
- In a pan, heat some oil. Once the oil is hot, add cumin seeds, mustard seeds, fenugreek seeds and dry red chilies. Saute till the aroma of the spices comes out.
- Now add the prepared mixture that we made using mustard sauce and saute.
- Add baby potatoes and mix well.
- Add salt and mix well.
- Cook it for 1 minute and serve hot.
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