20-Min Poppy Seed Potato Curry
Crispy potatoes tossed with toasted poppy seeds, mustard oil, and a whisper of spice—served with fresh onions and lettuce for cool contrast. Bengali street food in a skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
Ingredients
- 1 lb waxy potatoes, unpeeled
- 2 tbsp poppy seeds
- 3 tbsp mustard oil or neutral oil
- ½ medium red onion, thinly sliced
- 1 cup fresh lettuce leaves
- 1 pinch salt and black pepper to taste
Instructions
- 1
Cut potatoes into 1-inch cubes. Toast poppy seeds in a dry skillet over medium heat until fragrant, ~2 minutes, then remove and set aside.
- 2
Heat mustard oil in the same skillet over medium-high until shimmering, about 90 seconds.
- 3
Add potatoes, season with salt and pepper, and cook without stirring for 4 minutes until the bottoms begin to color.
- 4
Stir and continue cooking for 4–5 minutes more until potatoes are golden and tender when pierced with a fork.
- 5
Remove from heat, toss with toasted poppy seeds until coated evenly.
- 6
Serve warm alongside fresh lettuce and sliced red onions for a cool, crisp contrast.
Tools you’ll need
- 12-inch skillet or sauté pan
- chef's knife
- cutting board
- wooden spoon
- fork
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