Potatoes With Roasted Poppy Seeds

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

1. Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
2. Carefully roast them until they are just a shade darker.
3. Remove from pan and cool.
4. In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
5. When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
6. Stir in the turmeric powder and immediately potatoes and salt.
7. Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
8. Cover and reduce to low heat.
9. Cook for a further 15 minutes until potatoes are tender.
10. Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
11. Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
12. Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
13. Goes well with pooris or chapatis.