Pickled Potatoes make a delicious side-dish or condiment to Indian meals, especially when served with hot parathas and yogurt! They can also be served with other types of flatbread, rice bowls, salads, or even with sandwiches!
The mustard oil is key, giving the pickle that pungency that makes it so addictive, so we'd recommend avoiding any substitutions here!
If you like it spicy, feel free to add an extra dried chili to your pickle oil.
Add 1 kg of small waxy potatoes to a pot filled with water, and cook over medium heat until fork tender
Drain and peel the cooked potatoes
Poke all sides of each potato with a toothpick or skewer
Add ¾ cup of mustard oil to a saucepan over medium-low heat. Warm until it starts to bubble and turn off the heat
Add ⅓ tsp of asafoetida powder
Add 1½ tsp of toasted fennel seeds and 1½ tsp of toasted carom seeds
Add 1 tsp of toasted nigella seeds, 1 tsp of toasted fenugreek seeds, and stir
Mix with a spatula to evenly distribute the spices
Add 1½ tsp of red chili powder, 1½ tsp of dried mango powder, and mix
Add 1½ tsp of toasted yellow mustard seeds and 1½ tsp of toasted black mustard seeds
Add the potatoes and mix to coat
Add 1 tbsp of fennel powder and mix it
Add 2 tsp of salt and mix
Plate the potatoes in a bowl and spoon some of the sauce on top. The pickled potatoes are ready
Enjoy! They are delicious!
Yield 800 g
Small Waxy Potato1 kg
Mustard Oil¾ cup
Asafoetida Powder⅓ tsp
Dried Mango Powder1½ tsp
Red Chili Powder1½ tsp
Fennel Powder1 tbsp
Toasted Fennel Seeds1½ tsp
Toasted Mustard Seeds1½ tsp
Toasted Black Mustard Seeds1½ tsp
Toasted Carom Seeds1½ tsp
Nigella Seeds1 tsp
Toasted Fenugreek Seeds1 tsp