Potatoes with Poppy Seeds – a delicious recipe with potatoes, mustard oil, phoron, onion, green chilies, cumin-coriander powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
Cool the potatoes, peel them, and cut into wedges and set aside.
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
Add the onion and saute lightly for about 3 to 4 minutes, till the onion is soft and translucent.
5
Add the green chilies and cumin-coriander powder.
6
Add the salt and the potato wedges and mix well.
7
Cook, stirring well, till the potatoes are coated with the spices and begin to turn golden.
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).
76
kcal
Calories
1
g
Fat
16
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 or 4 russet potatoes, 2 tablespoons mustard oil, 1/2 teaspoon panch phoron, 1 small onion, chopped, and more.
Yes, Potatoes with Poppy Seeds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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