800g new potatoes, peeled, or regular potatoes, peeled and diced
1tsp ground turmeric
1tsp sugar
Method
Put the poppy seeds in a bowl of hot water, ensuring the water covers the seeds completely, and soak for 2 hours. Strain, reserving 100ml of the soaking liquid. Combine the seeds with the reserved soaking water in a small food processor and blend to a paste. Set aside.
Heat the oil in a heavy-based pan over a medium heat. Add the nigella seeds and green chillies and fry for 7-8 seconds, then add the potatoes. Mix well and fry for 5 minutes before adding the turmeric. Stir well, cover and continue to fry for a further 5 minutes. Stir and add the poppy seed paste, making sure it coats all the potato pieces. Add 200ml water and the sugar and season with salt. Bring to the boil, cover and simmer for 16-17 minutes until the potatoes are cooked, stirring halfway through, then serve.
Recipes and photos taken from Curry by Maunika Gowardhan, photography by Haarala Hamilton (Quadrille, £26)
