Curried Almond And Poppy Seed Potatoes Recipes

MUSHROOMS IN ALMOND-POPPY SEED CURRY

Steps:

• In a food processor or blender, whirl together the onion, ginger, garlic, chilies, almonds, poppy seeds and garam masala until you get a smooth consistency.
• Heat oil and add cinnamon and cardamom and cook a minute.
• Add the onion paste from above and cook until it browns.
• Add the coriander, nutmeg and salt and stir well.
• Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling.
• Stir in mushrooms, add water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens (add more water if needed to adjust the consistency to your liking).
• Sprinkle some cilantro and serve.

POPPY SEED POTATOES

Steps:

• Heat the oil in a pot and fry the onion and cumin seeds till they start to pop.
• Add the garlic and turmeric a give a quick stir.
• Reduce the heat to medium and add the potatoes and chili, and black pepper; fry for 3 minutes.
• Reduce heat to low, cover the pot and allow to cook for 30 minutes stirring every 5 minutes.
• Add the poppy seeds, cook for 10 minutes.
• Season with salt.
• Serve with any curry as a side dish.

CURRIED ALMOND AND POPPY SEED POTATOES

Steps:

• 1. In a small food processor, process together the ginger, garlic, cashews, and poppy seeds, adding about 2 tablespoons water to make a paste. Mix in the garam masala and transfer to a bowl.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and red chili peppers they should sizzle upon contact with the hot oil. Quickly add the potatoes, turmeric, and salt and stir until golden, 5 to7 minutes.3. Add the ginger-poppy seed paste and continue to stir over medium-low heat until traces of oil are visible on the sides, 7 to 10 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.4. Add the water, cover the pan, and cook over medium-high heat until the potatoes are soft and the sauce is thick, about 10 minutes. Add the cream or coconut milk, if using, and simmer another 3 minutes. Transfer to a serving dish, lightly stir n the cardamom seeds, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.