Boil potatoes in salted water, drain and set aside to cool. Peel and cut into 1/2 in (1 cm) cubes.
Heat oil in a heavy-bottomed saucepan over high heat.
Add mustard seeds and cumin. When they start to crackle and pop, add minced onion then stir constantly while adding hot pepper, coriander and potatoes.
Stir potatoes frequently until coated in spices. Remove from heat and add salt. Pour yogurt and mustard into a bowl, add contents of saucepan and stir gently.
Refrigerate 1 hour before serving.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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