Gujarati-Style Stir-Fried Spiced Potatoes with Mustard Seeds

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender baby potatoes stir-fried with mustard seeds, turmeric, and curry leaves delivering a vibrant and aromatic side dish. This Indian-inspired vegetarian recipe (vegan), ready in about 30 minutes, pairs baby potatoes, halved, vegetable oil, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 180 cal/serving

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Ingredients

500 grams baby potatoes, halved
3 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
a pinch asafoetida (hing)
10 curry leaves
to taste salt
2 tbsp fresh cilantro, chopped
1 tbsp lemon juice

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Instructions

Step 1: Boil 500 grams halved baby potatoes in salted water for 10 minutes until just tender. Drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick pan over medium-high heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; when they begin to pop, add a pinch of asafoetida and 10 curry leaves. Sauté for 30 seconds until aromatic.
Step 3: Add the boiled potatoes to the pan along with 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste. Toss gently to coat the potatoes evenly in the spices.
Step 4: Cook the potatoes over medium heat for 8-10 minutes, stirring occasionally, until the edges develop a light golden crust and the spices infuse the potatoes.
Step 5: Remove from heat, sprinkle with 2 tbsp chopped fresh cilantro and drizzle 1 tbsp lemon juice over the potatoes. Toss lightly and serve warm as a flavorful side dish.