Potatoes With Roasted Poppy Seeds

1. 1

   Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.

2. 2

   Carefully roast them until they are just a shade darker.

3. 3

   Remove from pan and cool.

4. 4

   In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.

5. 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. 6

   Stir in the turmeric powder and immediately potatoes and salt.

7. 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. 8

   Cover and reduce to low heat.

9. 9

   Cook for a further 15 minutes until potatoes are tender.

10. 10

    Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.

11. 11

    Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.

12. 12

    Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.

13. 13

    Goes well with pooris or chapatis.

* Per serving · 4 servings · Values may vary.