Follow these steps for perfect results
Poppy Seeds
soaked and ground
Potatoes
diced
Onion
thinly sliced
Nigella Seeds (Kalonji)
Green Chilies
slit
Vegetable Oil
Mustard Oil
Turmeric Powder
Salt
to taste
Cilantro
chopped
Soak poppy seeds in water for 15-20 minutes.
Grind the soaked poppy seeds into a smooth paste.
Heat oil (both regular and mustard) in a wok or pan.
Add nigella seeds (kalonji) and let them crackle for 10 seconds.
Add sliced onions and sauté until softened.
Add green chilies and diced potatoes.
Sauté for 1 minute.
Add turmeric powder and salt and mix well.
Cook until the potatoes are tender.
Add the poppy seed paste, a little water, and salt.
Cover the pan and simmer on low heat for 5-7 minutes.
Garnish with chopped cilantro.
Serve hot with Bengali dal and rice.
Expert advice for the best results
Soaking the poppy seeds in warm water helps to soften them and makes them easier to grind.
Adjust the amount of green chilies to your desired level of spiciness.
Do not overcook the potatoes, as they will become mushy.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in a bowl, garnished with fresh cilantro.
Serve with Bengali dal and rice.
Serve as a side dish with roti or paratha.
Pairs well with the nutty and savory flavors.
Complementary to the spices used.
Discover the story behind this recipe
A staple dish in Bengali cuisine, often prepared during festivals and special occasions.
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