Potatoes With Roasted Poppy Seeds Recipe

Name: Potatoes With Roasted Poppy Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs potatoes (slice 1/2-inch thick), 2 tablespoons vegetable oil, 3 tablespoons white poppy seeds, 1/2 teaspoon fennel seed, and more.

Yes, Potatoes With Roasted 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.

Potatoes With Roasted Poppy Seeds

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