Potatoes With Roasted Poppy Seeds
photo by eatrealfood
- Ready In:
- 35mins
- Ingredients:
- 12
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
eatrealfood
United States
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