A simple & easy potato dish, which is very popular in whole of Bengal, cooked regularly in almost all homes. This dish is cooked with boiled potatoes with poppy seeds in mustard oil. This is served a starter dish.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 20 mins 30 mins 3-4
Potato – medium – 6 (washed, peeled & diced)
Onion seeds (kalonji)– ½ teaspoon
Green chili – 2
Khus khus (poppy seeds) – 4-5 teaspoons
Mustard oil – 2 tablespoons
Ghee – ¼ teaspoon
Salt per taste
Sugar – 1 teaspoon (optional)
Asafetida – 1 pinch
Water – ¾ cup
- Soak khus khus in water for 2 hours and grind it to a fine paste along with 1 green chili.
- Heat Mustard oil in a wok or pan, when the oil starts to smoke, lower the heat and wait for smoke to finish. Now add asafetida & onions seeds first & then poppy paste.
- Add salt & turmeric powder, mix & fry diced potatoes for 5-6 minutes.
- Add water and cook till potatoes are all soft and cooked with posto & sugar. Add ghee and garnish with a slit green chili, Serve hot.
Note: normally served at the starting of the meal with rice & chapati. Enjoy!
Picture courtesy: http://www.indiamarks.com (nice pic)