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Black Mustard Seeds 200g. Black mustard seeds have a characteristic pungent taste and when cooked they have a powerful and penetrating aroma. When used in Indian cookery, black mustard seeds are often tempered by being fried in hot oil until they pop, enhancing their nutty flavour. Used in pickles and, used whole, to add aroma and texture to cooked vegetable curries and salads. Fry black mustard seeds in oil to add a spicy finishing touch to hearty lentil or bean dishes. Recipe for Indian Potatoes with Black Mustard Seeds Heat 2 tbsp of oil in a non stick frying pan and add 2 tsp of mustard seeds frying pan over medium-high heat until seeds start to pop. Stir in 2 tsp of cumin seeds and 1/2 tsp of turmeric; then stir in potatoes, 1 tsp salt, and pepper. Reduce heat and add 1 tbsp water. Cover and cook until potatoes are tender, 20 to 25 minutes. Add another 2 tbsp of oil, 2 tsp of coriander, cumin and a 1/4 tsp of cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes.
Black Mustard Seeds
For allergens see ingredients in CAPITALS. Packed in a factory that also packs cereals containing gluten, nuts, peanuts, sesame and products containing sulphur dioxide/ sulphites.
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