Potatoes with Poppy Seeds

1. 1

   Place the potatoes in a pot with water to cover and boil for about 6 to 7 minutes (the potatoes should be parboiled but not completely cooked through).

2. 2

   Cool the potatoes, peel them, and cut into wedges and set aside.

3. 3

   Heat the mustard oil in a wok or skillet on medium heat for about 1 minute and add the panch phoron and wait till it crackles.

4. 4

   Add the onion and saute lightly for about 3 to 4 minutes, till the onion is soft and translucent.

5. 5

   Add the green chilies and cumin-coriander powder.

6. 6

   Add the salt and the potato wedges and mix well.

7. 7

   Cook, stirring well, till the potatoes are coated with the spices and begin to turn golden.

8. 8

   Add the sugar, poppy seed paste, and 1/2 cup water and cook till the mixture is fairly dry (the moisture should dry out leaving a soft coating of the poppy seed paste over the potatoes).

* Per serving · 4 servings · Values may vary.