Potato poppy seed curry


Potato 6 medium sized

Onion 1 medium sized sliced

Kalonji or onion seed 1 tsp

Poppy seed 3 tbsp

Green chilli 6

Fresh coriander leaves 1/4th of a cup chopped

Salt 1 tsp or as per taste

Sugar 1/4th tsp

Mustard oil 2 tbsp


  • Pressure cook the whole potatoes to 1 whistle at high flames. Now peel off the potatoes and cut them into cubes
  • Grind the poppy seed and 2 green chilli together with a tbsp of water to make a thin semi smooth paste
  • Now heat the oil in a kadhai, once hot add the the onion seeds or kalonji and saute it for few seconds and add the onion
  • Fry the onion till transparent, then add the boiled potato cubes and fry them together for about 2 to 3 minutes
  • Now add the poppy seed paste and mix well, add the salt and stir and cook for a minute
  • Now add 1/2 a cup of water, increase the flames, mix well and bring it to a boil.
  • Then slit the rest green chillies, add them to the curry and reduce the flames to medium low and cover and cook for another 3 to 5 minutes
  • Now open the cover and stir well. Then cook the curry to a thick consistency, add the chopped coriander and mix well
  • Switch off the flames, cover and let the curry rest for some time. Enjoy it with roti, puri or rice.




Poha or rice flakes 1 and 1/2 cup washed well. Since I used the thick poha, I kept it soaked in water for a minute. If the fine poha is used do not soak it

Pea nuts a handfull of or 1/4 cup

Onion 1 large chopped

Green chilli 4 to 5 chopped or slit

Curry leaves 4 to 5

Coriander leaves 1/4 th cup chopped

Small mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/4 tsp

Lemon juice of 1/2 of a lemon

Salt 1/2 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp


  • heat oil in a kadhai at medium flames. Once hot add in the pea nuts ant fry them for 1 to 2 minutes.
  • then add the mustard seeds, cumin seeds, the curry leaves and saute for few seconds.
  • Then add the chopped onion and green chilli and stir and fry till the onion turns translucent
  • now add the turmeric, red  chilli powder, salt and sugar and mix well
  • then add in the poha, chopped coriander leaves and mix well with all the other ingredients
  • now cover and let it cook at the minimum flames for 1 to 2 minutes
  • remove the cover and after giving the poha a god mix, add in the lemon juice and again mix well. Now switch off the flames and serve hot at the breakfast.



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