Vegan Grilled Potatoes Cooked In Spicy Mustard Gravy
Try this vegan & gluten-free curry at home today! Potatoes are seasoned, grilled & then tossed into a spicy mustard sauce gravy. It's simple & so flavorful.
Servings 4 people
- 2 potatoes
- 2-3 tbsp corn flour
- 1/2 tbsp paprika
- 1 tsp cumin powder
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tbsp dried parsley
MUSTARD SAUCE GRAVY
- 1 tbsp cooking oil
- 1 tbsp kalonji/nigella seeds
- 1 onion
- 1 tsp turmeric powder
- 2 tsp garam masala/curry powder
- 1/2 inch ginger
- 4-5 cloves garlic
- 2-3 tbsp Maille Dijon Originale
- 1/2 cup water
- 1 cup coconut milk
- salt to taste
- cilantro for garnish
Use parboiled potatoes for this recipe.
Peel them, and chop them into big chunks or thick slices
In a bowl, add corn flour, paprika, cumin powder, garlic powder, onion powder, salt and dried parsley and mix well together.
Toss the potatoes into this mix and make sure the slices are coated well. Leave for about 30 minutes.
MUSTARD SAUCE GRAVY
Heat oil in a pan, add Nigella seeds(Kalonji) and fry them for 15 seconds.
Then add chopped onions to the pan and saute them until they turn translucent.
Next, add the Turmeric powder, Garam Masala/Curry powder, minced ginger, minced garlic and salt
Add 1-2 tablespoons of water to the pan when you add the dry spices above. This helps to prevent them from sticking to the pan and burning.
Cook the spices for 1-2 minutes.
Now add the Maille Dijon Originale along with some water.
Mix and cook for 4-5 minutes or until it's thick and creamy.
Once the sauce starts to bubble and releases a nice aroma, add coconut milk.
Be careful to not overcook the coconut milk as it curdles on high heat
Switch off the flame
- If you don't have Nigella seeds, use Cumin seeds. You should find these at your local grocery store.
- Most grocery stores also stock curry powder these days.
- Coconut milk is added to reduce the strong spicy flavor of mustard sauce and it gives a nice balance to the dish.