Thursday, December 31, 2009

Poppy Seeds...

Potatoes in Poppy Onion Gravy!

Had started off  with the idea of doing another version of banana halwa, then realized that the  Think Spice: Think Poppy Seeds event deadline is today! So here is the recipe!

4- Yukon Gold Potatoes, medium sized
2 tbsps- Poppy seeds
2 tsps Masala Powder
For the Masala Powder
3 cloves
half inch scrap of Indian Cinnamon,
3 small green cardamoms
1 tsp roasted and powdered corainder seeds
1/4 tsp Cumin seeds,
1/4 tsp Shahjeera or Black Cumin seeds
1 tsp or more [according to taste] of black peppercorns, roasted and powdered.
Method: roast each spice separately and grind to a powder. It will be about 2 tbsps or more. Use only 2 tsps of the powder.

1 Cup of finely chopped onions
 1 tbsp garlic paste
1 tbsp ginger paste
3/4 tsp turmeric powder
1/4 Cup thick Coconut Milk [optional]
1/2 tsp paprika powder for color [optional]
1 tbsp thick coconut milk for garnish
Oil/ Ghee

 Potatoes: Boil the Potatoes with salt
Drain and slice the potatoes in half,
Scoop out small balls from the halves with a melon scoop or  round-cup steel spoon!
Keep aside.

Poppy Seeds: Bring about 4 tbsps of water to a boil, take off the heat  and soak the poppy seeds in it and keep aside for 15-20 minutes, then grind to a smooth paste.

Heat oil or ghee/clarified butter and saute the onions until soft, add ginger  and garlic paste and saute until the water/moisture evaporates. Allow to cool and grind to a smooth paste.
Pan fry the potatoes in  a little oil  or ghee.
When they start browning a little, add the roasted spices  and turmeric powder and then  the onion  paste,
Allow it to coat the potato balls well.
Increase the heat,
[ if you want a darker colour for the curry, add paprika powder and brown the gravy, making sure that the potatoes don't get mashed up in the process!]
Add the poppy seeds paste and let it come up to a boil.

Cook for a couple of minutes, 
At this stage add 1/4 cup hot water.
turn heat to low,
Cover with foil and seal well.
Cook for 20- 30 minutes.
[If you want to add coconut milk, take off the heat, add the 1/4 cup and stir well.]

Serve with a drizzle of coconut milk  and a garnish of finely chopped coriander.

This imparts a milder flavour than the traditional South Indian Kurma, made with mixed vegetables,  coconut and poppy seeds!

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