Crispy Potato & Poppy Seed Curry
Waxy potatoes with toasted poppy seeds, cumin, and mustard oil—a Bengali-style vegetable that tastes restaurant-quality in one skillet. Nutty, fragrant, and absolutely craveable.
- Total time
- 18 min
- Servings
- 4
- Calories
- 240
- Protein
- 4g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut potatoes into 1-inch cubes. Toast poppy seeds in a dry skillet over medium heat until fragrant, ~90 seconds, then remove to a plate.
Step 2
Add mustard oil to the same skillet over medium-high heat. When shimmering, add cumin seeds and dried chili, let sizzle 20 seconds.
Step 3
Toss in potatoes and stir to coat. Cook undisturbed for 2 minutes, then stir occasionally until edges turn golden and crispy, ~8 minutes total.
Step 4
Season with salt and black pepper. Stir in toasted poppy seeds and green chili if using. Cook 30 more seconds.
Step 5
Serve hot as a side dish or spoon over rice for a complete meal.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
