Vegetable Dalna with Mustard Seeds and Cumin
A comforting Bengali-style vegetable stew simmered in a fragrant mustard oil base with earthy spices. This indian-inspired vegetarian ready in about 45 minutes pairs okra, potatoes, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 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.
Ingredients
- 150 g okra
- 200 g potatoes
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 2 green chilies
- 30 g ginger
- 150 g tomatoes
- 150 ml coconut milk
- 2 tbsp fresh coriander
- 1 tsp salt
Instructions
- Step 1: Trim and slice okra into 1-inch pieces, then soak in salted water for 10 minutes to remove stickiness; drain well. Peel and dice potatoes into 1/2-inch cubes.
- Step 2: Heat mustard oil in a heavy pot over medium heat until shimmering. Add cumin seeds and fry until they pop (about 30 seconds). Add chopped green chilies and ginger, sauté for 1 minute until fragrant.
- Step 3: Add sliced okra and potatoes, stir to coat with oil. Cook for 3 minutes, then add chopped tomatoes and salt. Cover and simmer for 10 minutes until vegetables soften.
- Step 4: Stir in coconut milk and cook uncovered for 5 minutes until sauce thickens slightly. Garnish with fresh coriander and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Dalna with Mustard Seeds and Cumin take to make?
Total time is about 45 minutes (20 min prep + 25 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 Vegetable Dalna with Mustard Seeds and Cumin?
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 okra from drying out.
Can I substitute ingredients in Vegetable Dalna with Mustard Seeds and Cumin?
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 Vegetable Dalna with Mustard Seeds and Cumin 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 Vegetable Dalna with Mustard Seeds and Cumin?
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.
What others are saying
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
