Potatoes with poppy seeds

Potatoes are an essential cruising vegetable.
They keep well if kept in the dark and wrapped individually in newspaper so if one happens to start rotting the rest won't turn as well.

This recipe is one of my favourite spicy Indian potato dishes. Aloo Posto - potato with poppy seeds. It is simple, quick and very inviting.

White poppy seeds are hard to find even in well stocked Indian stores but they are an essential ingredient to the flavour and texture of this recipe. I buy mine on line from The Spice Girls.

700g potatoes
2 tbsp white poppy seeds
4 tbsp vegetable oil
1 tsp 5 spice mix (see recipe below)
4 cloves garlic crushed
1 green chillie deseeded and finely chopped
1/2 tsp ground tumeric
1 tsp salt

5 spice mix
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
1 tsp onion seeds
1/2 tsp fenugreek seeds

Method

Peel the potatoes and cut them into 1 cm cubes. Soak them in a bowl of water for 15 minutes then drain and dry.

Dry roast the poppy seeds in a dry pan on low heat until they are just a shade darker. After they have cooled grind them with a heavy mortar and pestle.

In a heavy pan heat 2 tbsp oil and fry the potato until lightly browned. Remove and drain on kitchen paper.

Add the remaining oil and reduce the pan to low. Add the five spice mix and stir fry for 30 seconds. Then add the garlic and chilies until the garlic is lightly brown.

Add the potatoes, turmeric, salt and 1/2 cup of water. Reduce heat to low ans simmer for 8-10 minutes.

Add the ground poppy seeds and stir fry until any excess water is absorbed and the potatoes are well coated with the poppy seeds.