Recipe by eatrealfood
Lend a nutty, earthy taste to potatoes by flavoring it with roasted poppy seeds. Be sure to use the creamy white poppy seeds and not the black ones that are used in breads and baking. This dish has a distinctly delicious taste, rather different than that of the regular Indian potatoes made with either cumin or mustard seeds.
Top Review by Mirj
I grew up eating a Hungarian version of this dish, with paprika and caraway seeds as the main flavorings along side the poppy seeds, topped with sour cream. I was curious to try out this version, and am very glad that I did. The only ingredient I could not find was the white poppy seeds, so I used my dark one (I have about a kilo of the stuff stashed in the freezer). The house smelled wonderful while I was making this! I served this with Recipe #337751 and a non-dairy version of Recipe #124718 using soy yogurt. The only thing missing was Ravi Shankar sitting across the table from me, but I had to made do with his CD playing in the background.
- 1 1⁄2 lbs potatoes (slice 1/2-inch thick)
- 2 tablespoons vegetable oil
- 3 tablespoons white poppy seeds
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon onion seeds
- 1⁄2 teaspoon black mustard seeds
- 2 red chilies, dried (crushed)
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon salt
- 1⁄4 cup warm water
- cilantro, to garnish (optional)
Directions See How It's Made
- Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
- Carefully roast them until they are just a shade darker.
- Remove from pan and cool.
- In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
- When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
- Stir in the turmeric powder and immediately potatoes and salt.
- Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
- Cover and reduce to low heat.
- Cook for a further 15 minutes until potatoes are tender.
- Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
- Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
- Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
- Goes well with pooris or chapatis.