Potato curry in Almond & Poppy seed Gravy

Recipe by
Total Time:
40 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 5 - Potatoes, medium size, boiled
  • 1 - Onion, finely chopped
  • Green chillies - as per taste
  • 10 - curry leaves
  • 1 Tsp - Paanch phoren or Cumin seed
  • 1 - Tomato, large , diced
  • Spices
  • 1 tsp - Turmeric powder
  • 1 Tbsp - Coriander powder
  • 1 Tsp - Curry Powder
  • 1 Tsp - Pepper Powder
  • 1 Tsp - Paprika powder
  • Oil for cooking
  • Salt as per taste
  • Almond and poppy seed paste. (Grind to a fine paste, equal amounts of almond and poppy seeds. Use a mixer or food processor and add just a little water.)

How to Make Potato curry in Almond & Poppy seed Gravy

  • Heat 2 Tbsp of oil in a pan, splutter the paanch phoren (which is mixture of several seeds) or just the cumin seeds.
  • Add the chillies and onion, saute for 1 minute.
  • Add the tomatoes and fry for 1 minute.
  • Prepare the spice paste by mixing the given spices with water. Fry this spice paste until oil separates from it. (Separation of oil from tomato or masala (spices) is the indication that masala is done.)
  • Add potato and salt, mix well and coat with the spices.
  • Now Add 1/2 cup of water and let it simmer for 1 to 2 minutes on medium heat.
  • (At this point, the curry is almost ready. If you do not wish to add the almond and poppy seed paste you can simply serve the potato curry like this. However, adding this paste enhances the taste of the curry and also helps in adding weight to the gravy.)
  • After adding the almond and poppy seed paste, cook on low heat for a minute or two.
  • Adjust the seasoning.
  • Serve hot with any kind of bread or rice.
  • Recipe courtesy: Wah Sush Kitchen