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12 December 2012,21:26 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the pan and add the poppy seeds. Stir until they just change to darker shade. Remove from the pan and allow it to cool. Grind in a pestle and mortar.
  • Heat the vegetable oil in a pan over a medium heat and fry the potatoes cubes until they turn to light brown. Remove and drain on kitchen paper.
  • Reheat the oil, add the mustard seeds. As it begins to pop, add in the onion, cumin and fennel seeds and the chilies. Till the chilies blacken.
  • Stir in the fried potatoes with turmeric and salt. Stir well and add the warm water. Cover and cook for 10 minutes or until the potatoes are tender.
  • Stir the ground seeds into the potatoes. Cook till it forms to a thick paste.
  • Transfer to a serving dish. Garnish with coriander and serve with pooris and natural yogurt.


  • 750 grams potatoes, peeled and cut into small cubes 
  • ½ teaspoon black mustard seeds 
  • ½ teaspoon onion seeds 
  • 3 tablespoon white poppy seeds 
  • ½ teaspoon cumin seeds 
  • 150 ml warm water
  • ½ teaspoon fennel seeds 
  • 50 ml Cooking oil
  • 2 dried red chilies, chopped or broken into small pieces
  • ¼ teaspoon ground turmeric
  • Salt, to taste
  • Fresh coriander sprigs, to garnish
  • Pooris and plain yogurt, to serve

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