“Poppy seed Potatoes/Aloo Recipe”-Indian Sabzi Recipes

Poppy seed Potatoes/Aloo Recipe

Designed to dope you into a deep slumber in hot summer afternoons, these potatoes are a specialty from Bengal.


  •  6 large potatoes, peeled and cubed
  • 4-5 tablespoons cooking oil
  • 2 tablespoons poppy seeds, picked(khaskhas/खसखस)
  • 2 green chilies, deseeded
  • 2 dry red chilies
  • ½ teaspoon turmeric powder
  • ½-3/4 teaspoon sugar
  • Salt to taste


Any heavy-bottomed pan with a lid; an electric blender or grinder, a tava


  1. Heat the oil to smoking point/then wait 5 minutes. Get fry the potatoes, in batches if necessary, to a light brown color. Remove from the oil.
  2. Heat the tava and on it gently roast the poppy seeds they are just beginning to change color. Grind them all with the chilies to as fine a paste as possible. You can do in an electric grinder or manually on a grinding stone. In either case, you will need to add a few tablespoons of water.
  3. In the same oil in which the potatoes were fried, add red chilies, turmeric and salt and in a few seconds. Let the excess water evaporate and after separation fry for 4-5 minutes, stirring continuously.
  4. Turn the lightly fried potatoes into the pan, stir to mix well with the mixture, add a little water, cover and leave on slow fire to soften. This should take at least 15 minutes to evaporate excess water.
  5. Add the sugar, stir well and check seasoning before serving

Serves 4

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