Poppy Seed Potatoes Recipes

POTATOES WITH ROASTED POPPY SEEDS

Steps:

• Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
• Carefully roast them until they are just a shade darker.
• Remove from pan and cool.
• In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
• When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
• Stir in the turmeric powder and immediately potatoes and salt.
• Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
• Cover and reduce to low heat.
• Cook for a further 15 minutes until potatoes are tender.
• Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
• Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
• Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
• Goes well with pooris or chapatis.

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.

POTATOES WITH POPPY SEEDS - ALOO POSHTO

Steps:

• Place the poppy seeds in a nonstick skillet over medium-high (not smoking) heat. Gentle stir and cook seeds for one or two minutes so that they are toasted but not burned.
• Grind the roasted poppy seeds along with the green chillies and a few tablespoons of water to a very fine paste. Set aside.
• Heat half of the oil in a pan for 2 minutes till very hot. Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned. If needed, sprikle one or two drops of water to keep the potatoes from sticking. Drain on a paper towel and keep aside.
• Now, heat the remaining oil in the same pan. Add the whole dry red chillies and turmeric powder. Fry briefly. To this, add the poppy seed paste and fry again on medium / low heat for 5 minutes till the oil has left the sides of the pan.
• Add now the fried potato cubes and mix well. Add water and salt. Stir, cover and keep on low heat for 15 minutes till the potatoes are soft.
• Garnish with chopped fresh coriander.

POPPY-SEED POTATO SALAD

Steps:

• Cook 3 pounds sliced red potatoes in salted simmering water, about 8 minutes. Drain, then toss with 1/4 cup each chicken broth and white wine; let sit 5 minutes. Whisk 1/3 cup white wine vinegar, 3 tablespoons dijon mustard, 1 tablespoon poppy seeds and a pinch of sugar in a bowl; whisk in 1/2 cup olive oil, and salt and pepper. Toss with the potatoes, then chill 2 hours. Top with chives.

INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)

Steps:

• Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
• Peel the potatoes and cut them in 3/4 inch dice.
• Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
• Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
• Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
• Note: the whole chillies should only be eaten by those who know that they are doing.
• A Taste of India Madhur Jaffrey.