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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low. | 2. Carefully roast them until they are just a shade darker. | 3. Remove from pan and cool. | 4. In same pan, heat oil and add the mustard, fennel, cumin and onion seeds. | 5. When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste). | 6. Stir in the turmeric powder and immediately potatoes and salt. | 7. Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along). | 8. Cover and reduce to low heat. | 9. Cook for a further 15 minutes until potatoes are tender. | 10. Grind the cooled poppy seeds using a coffee grinder or mortar and pestle. | 11. Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes. | 12. Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency. | 13. Goes well with pooris or chapatis. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2	1/2		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
white poppy seed	3	tablespoons		-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
onion seed	1/2	teaspoon		-	-	-	-
black mustard seed	1/2	teaspoon		-	-	-	-
red chilies	2		crushed	-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.