When it comes to potatoes, there’s no limit to their potential. In this Bengali speciality, poppy seeds take the lead in a gravy that’s nutty and rich making for a simple and delicious side to any meal. The signature of Bengali cuisine, mustard oil, also adds a depth of flavour that’s hard to resist.
Soak the poppy seeds in warm water for 30 minutes. Drain and grind with one green chilli and a pinch of salt to form a thick, smooth paste. If its too thick add 2-3 tablespoons of the soaking water.
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Step 2: Prepare the potatoes
Wash, peel and cut potatoes into small cubes. Keep them soaked in water to prevent browning until ready to use.
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Step 3: Fry the potatoes
Heat 3 tablespoons mustard oil in a deep pan over medium heat. Add nigella seeds and let them splutter. Add drained potato cubes and fry for 3-4 minutes until slightly softened.
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Step 4: Add seasonings
Add turmeric powder, remaining green chillies, and a pinch of salt. Mix well and cook for another 2 minutes.
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Step 5: Add poppy seed paste
Add the ground poppy seed paste to the potatoes. Mix thoroughly and cook until the raw smell of the paste disappears completely.
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Step 6: Cook the curry
Add 1 cup water to cover the potatoes. Cover the pan and cook until potatoes are completely tender, adjusting water as needed for desired gravy consistency.
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Step 7: Finish and serve
Once done, add the remaining tablespoon of mustard oil and mix gently. Adjust seasoning and serve hot.
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Indian
Easy
Main Course
