Crispy Potato & Poppy Seed Curry
Waxy potatoes with toasted poppy seeds, cumin, and mustard oil—a Bengali-style vegetable that tastes restaurant-quality in one skillet. Nutty, fragrant, and absolutely craveable.
- Total time
- 18 min
- Servings
- 4
- Calories
- 240
- Protein
- 4g
Ingredients
- 1.5 lb waxy potatoes (such as red or fingerling)
- 2 tbsp poppy seeds
- 1 tsp cumin seeds
- 3 tbsp mustard oil (or neutral oil + 1 tsp yellow mustard seeds)
- 1 whole dried red chili (or 1/4 tsp chili powder)
- 1 whole fresh green chili (1 small, sliced, optional)
Instructions
- 1
Cut potatoes into 1-inch cubes. Toast poppy seeds in a dry skillet over medium heat until fragrant, ~90 seconds, then remove to a plate.
- 2
Add mustard oil to the same skillet over medium-high heat. When shimmering, add cumin seeds and dried chili, let sizzle 20 seconds.
- 3
Toss in potatoes and stir to coat. Cook undisturbed for 2 minutes, then stir occasionally until edges turn golden and crispy, ~8 minutes total.
- 4
Season with salt and black pepper. Stir in toasted poppy seeds and green chili if using. Cook 30 more seconds.
- 5
Serve hot as a side dish or spoon over rice for a complete meal.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- chef's knife
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