Cinnamon-Infused Poppy Seed Potato Curry

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender potatoes simmered in a rich poppy seed paste with warm cinnamon, creating a deeply flavorful vegetarian dish. This Indian recipe (vegetarian), ready in about 40 minutes, pairs potatoes, poppy seeds, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

4 medium (1.5 lbs, 680g), peeled and cut into 1-inch cubes potatoes
1/4 cup poppy seeds
1/2 cup water
2 tbsp ghee
1 large, finely chopped (1 cup) onion
3 cloves, minced garlic
1-inch, grated ginger
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp turmeric
1/2 cup coconut milk
1/2 cup vegetable broth
to taste salt
for garnish cilantro

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Instructions

Step 1: In a small bowl, combine 1/4 cup poppy seeds and 1/2 cup water. Let soak for 15 minutes, then blend into a smooth paste.
Step 2: Heat 2 tablespoons ghee in a large pot over medium heat. Add 1 cup finely chopped onion and cook for 5-7 minutes until golden.
Step 3: Add 3 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
Step 4: Stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, and 1/4 teaspoon turmeric powder, cooking for 30 seconds to release flavors.
Step 5: Add the poppy seed paste and stir for 2 minutes to cook out raw taste.
Step 6: Add 680g potato cubes and 1/2 cup coconut milk, then pour in 1/2 cup vegetable broth. Bring to a gentle simmer.
Step 7: Cover and cook for 20-25 minutes, or until potatoes are tender, stirring occasionally.
Step 8: Season with salt to taste. Garnish with fresh cilantro before serving.