Potatoes with Roasted Poppy Seeds
Elevate your potato game with this flavorful recipe for *Potatoes with Roasted Poppy Seeds*, a dish that balances bold spices with nutty complexity. Tender potato cubes are infused with the aromatic blend of mustard and cumin seeds, green chilies, and turmeric, creating a golden, spiced base. The real star, however, is the toasted poppy seed powder, which adds a distinctive earthiness and subtle crunch to every bite. Quick to prepare and perfect for weeknight dinners or festive spreads, this vibrant side dish is finished with a sprinkle of fresh coriander for a burst of color and freshness. Pair it with soft flatbreads, steamed rice, or enjoy it on its own for a satisfying, vegetarian marvel. Perfect for lovers of Indian-inspired cuisine, this recipe is a must-try for anyone looking to explore unique potato preparations.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Poppy seeds
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 pieces Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves (fresh, chopped)
- 3 tablespoons Water
Instructions
Peel the potatoes and cut them into medium-sized cubes. Rinse them in cold water and set aside.
In a dry skillet over medium heat, toast the poppy seeds for 1-2 minutes until fragrant. Remove from heat and set aside to cool.
Grind the roasted poppy seeds into a coarse powder using a spice grinder or mortar and pestle. Set aside.
Heat the vegetable oil in a large skillet or frying pan over medium heat.
Add mustard seeds and cumin seeds to the oil. Allow them to splutter for a few seconds.
Slice the green chilies lengthwise and add them to the pan. Sauté for 1 minute until fragrant.
Add the cubed potatoes to the pan and stir well to coat them in the oil and spices.
Sprinkle the turmeric powder, red chili powder, and salt over the potatoes. Stir well.
Add 3 tablespoons of water to the pan, cover with a lid, and let the potatoes cook on low-medium heat for 15-20 minutes, stirring occasionally, until they are tender and cooked through.
Once the potatoes are cooked, add the ground poppy seeds and stir well to combine.
Cook for an additional 2-3 minutes to allow the flavors to meld together.
Garnish with freshly chopped coriander leaves and serve hot as a side dish or with flatbreads or rice.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 8.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2993 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
