It is a traditional Bengali recipe of cubed potatoes cooked with poppy seeds paste. No Bengali vegetarian platter is complete without this delectable and a simple dish. This is my version of this all time popular and favourite curry. Do cook it in mustard oil to get that authentic taste and flavour. It can be relished both with plain steamed rice or chapatti.
- 4 med. Potatoes, cubed
- 1 onion, sliced
- 1/2 tsp. panch phoron (equal quantities of fennel, cummin, mustard, fenugreek and nigella seeds)
- 1/2 cup poppy seeds
- 2-3 green chilies
- 1 tsp. coriander leaves
- 1/2 tsp. turmeric powder
- salt to taste
- 2 tbsp. mustard oil
Soak the poppy seeds in lukewarm water for 30 minutes and then grind along with the green chilies into a smooth paste. Keep aside.
Heat oil and temper with the panch phoron. After it stops spluttering, add the onions and fry till soft. Then add the potatoes and turmeric powder. Saute till light brown.
Add the poppy seeds paste and saute till well blended. Add a cup of water and salt to taste. Bring it to a boil and simmer, covered on low flame till the potatoes are soft and the gravy is thick. Serve, garnished with coriander leaves. Can be had both with rice or chapattis.
Note - This recipe was prepared during one of my visits to India.