There is a very simple story attached to this recipe. I was working in Bangladesh Embassy, Delhi in late 90s.. My all Bangladeshi colleagues used to bring shorshe mach.. The big chunks of hilsa dipped in yellow mustard seeds n other spices gravy.
I came to know the recipe. And I tried making potatoes with the same type of gravy. It was an immediate life long affair for my husband with this kind of gravy dish.
If you like onions n garlic, trust me you will love it immediately too.
1- 4 medium potatoes (boiled, peeled and round sliced.Rub little turmeric n mild salt over the slices)
2- 1/4 Cup tomato puree (readymade)
3- 5 Cups water
4- 6 Tbsp yellow mustard powder
5- 4 Tbsp dry coriander seeds powder
6- 2 Tbsp salt
7- 2 Tbsp red chili powder
8- 1/4 cup mix chopped green chillies n grated fresh ginger
9- 1 Cup Kachchi ghani mustard oil
10- 1 Cup peels n finely sliced onions
11- 4-5 Big cloves of garlic finely chopped
12- 1 Tbsp Cumin seeds
1- In one cup water add no.2,4,5,6,7 and mix very well and keep aside.
2- Pour mustard oil in flat bottom little deep non stick pan.
3- Heat the oil and deep fry sliced n marinated potato slices till golden brown.Take out on tissue paper.
4- Let the oil remain in pan and fry cumin seeds, finely chopped garlic, green chilli and ginger mix in it at low heat for 1 minute.
5- Add finely chopped onions and keep sautéing for 4-5 minutes.
6- Now add no. 1 contents (mix of spices) to it and give it a good stir. Fry it for at least 3-4 minutes on low flame.
7- Add fried potato slices to it and mix well. Fry this mix for 2-3 minutes on low flame.
8- Add water and start boiling and mixing. For better taste with luchis or rice you can mash the potatoes with masher. Or leave the slices like that only.
🌸Pls do not add any seasoning or garnishing as it may ruin the taste.