Potatoes in Poppy Onion Gravy!
Ingredients
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,
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.
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
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!
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!
Ingredients
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 seeds1/4 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
Method
Potatoes: Boil the Potatoes with saltDrain 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!
