Spiced Mustard-Rice Potatoes with Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Velvety potatoes simmered in a tangy mustard rice base with aromatic herbs, a staple in Bengali households. This indian-inspired vegetarian ready in about 45 minutes pairs potatoes, mustard seeds, rice flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, heat 1 tsp mustard oil over medium heat until it shimmers.
  2. Step 2: Add 2 tsp mustard seeds and 1/4 cup grated curry leaves, stirring until seeds pop (about 1 minute).
  3. Step 3: Add 1 small grated onion and cook for 4 minutes until golden brown.
  4. Step 4: Stir in 3 tbsp rice flour and cook for 1 minute, then add 1 cup coconut milk and 2 lbs cubed potatoes.
  5. Step 5: Bring to a gentle boil, reduce heat to low, cover, and simmer for 25 minutes until potatoes are tender.
  6. Step 6: Stir in 3 tbsp fresh cilantro and 2 tbsp fresh mint, cooking for 2 more minutes until herbs are fragrant.

Frequently asked questions

How long does Spiced Mustard-Rice Potatoes with Fresh Herbs take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Mustard-Rice Potatoes with Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.

Can I substitute ingredients in Spiced Mustard-Rice Potatoes with Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Mustard-Rice Potatoes with Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Mustard-Rice Potatoes with Fresh Herbs?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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