Poppy seed potatoes

Poppy seed potatoes

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

A distinctive potato dish from Bengal, which is easy but special. Ground white poppy seeds are usually used in rich kormas and curries for a nutty, creamy texture and taste. In this radically different combination, the humble potato is teamed with white poppy seeds, one of the world’s most luxurious spices. Serve this dish as part of an Indian meal.

Ingredients

Quantity Ingredient
1 tablespoon mustard oil or vegetable or canola oil, (see note)
1 teaspoon nigella
1 teaspoon green chilli, chopped
1 tablespoon white poppy seeds, finely ground
4 large potatoes, peeled and diced
1/2 teaspoon turmeric
1/2-1 teaspoon salt, or to taste

Method

  1. Heat the oil in a small saucepan over a high heat. If you are using mustard oil, wait until it is smoking. Reduce the heat to very low and add the nigella and green chilli, then immediately stir in the poppy seeds.
  2. Stir in the potato, turmeric, salt and 125 ml water. Cover and cook over a very low heat for about 20 minutes, or until the potato is soft and the water is absorbed. Serve hot.

Note

  • You can substitute vegetable or canola oil for the mustard oil, but the dish will have a different and less distinctive and authentic flavour than if you use mustard oil.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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