In a deep bowl, combine lemon juice, mustard, coriander, shallots, salt, pepper, and vinegar and whisk well. Drizzle in the olive oil and continue to whisk the mixture briskly, creating a thick creamy emulsion. Season to taste. Use immediately on your favorite tossed salad or refrigerate. Will keep for up to a week in a well-sealed container.
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These Indian-style spiced potatoes are tossed in ghee and layered with bold flavors like cumin, chili, and amchur. Deliciously simple and perfect with flatbread or tortillas for a satisfying, plant-based dish.