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top angle shot of Grilled Potatoes Cooked In Spicy Mustard Gravy with a mustard bottle on the side along with a basket full of potatoes and onions
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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.
Course Main Course, Side Dish
Cuisine Asian, Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Author Priya Lakshminarayan

Ingredients

POTATO PREP

GRILLING

  • oil for grilling

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

Instructions

POTATO PREP

  • 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.

GRILLING

  • Heat a grill pan (or use your BBQ grill) and once its hot enough, grill the potatoes in oil until they are to your liking (I usually use a medium flame and keep them on until they're medium done). Keep aside for now.

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

DISH ASSEMBLY

  • Add the grilled potatoes to the pan and mix lightly.
  • Garnish with Cilantro.

SERVING

  • This dish can be savored all by itself, or you can serve it hot with rice or any Indian bread like roti or naan.

Notes

  1. If you don't have Nigella seeds, use Cumin seeds. You should find these at your local grocery store.
  2. Most grocery stores also stock curry powder these days.
  3. Coconut milk is added to reduce the strong spicy flavor of mustard sauce and it gives a nice balance to the dish.