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Bengali Mustard Curry

This creamy yet piquant potato and courgette curry is from the Bengal region of India where mustard features heavily in the cuisine.

It’s usually in the form of mustard oil or a mustard paste known as shorshe bata, but a spoonful of Dijon also works a treat!

More Info

Book: Curry Legend Veggie Table

Page number: 58

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 40 mins

Origin: India

Shopping List

  • 500g new potatoes - cut into wedges
  • 1 large courgette - halved then thickly sliced
  • 1 medium onion - thinly sliced
  • 2 cloves of garlic - finely chopped
  • 10g coriander (optional) - roughly chopped
  • 150g natural yogurt (full fat is best)
  • 1 tbsp Dijon mustard

Blends Needed

HALDI BLEND: 3 tsp

JEERA BLEND: 2 tsp

METHI BLEND: tsp

MIRCHI BLEND: ½ tsp

Goes Great With
Also Works a Treat With

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