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Potato Leek Subzi with Fennel and Mustard Seeds


       2 teaspoons Arbequina Olive Oil from Olive Oil Etcetera 

       1/2 teaspoon red chili flakes or chopped green chili to taste 

       1/2 teaspoon mustard seeds

       1/2 teaspoon fennel seeds

       1/4 teaspoon turmeric 

       2/3 teaspoon salt or to taste 

       2 medium potatoes chopped

       1/2 cup chopped leek 



In a medium deep pan, add the oil and heat on medium. Add in the mustard seeds and let them start to sputter. Add in the fennel and mix for a few seconds. Add in the leek and cook for two minutes. Add turmeric and salt; mix. Add in the potatoes and mix well to coat spices. Cook covered for 15-20 minutes on low heat until potatoes are well done. Stir 1-2 times in between. Serve hot garnished with cilantro or chopped green onion. Serve as a side with any meal.