Poppy Seed and Potato Curry

By AislePrompt Editorial · ·

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.

A creamy potato curry with ground poppy seeds and aromatic spices, slow-cooked to tender perfection. This Indian recipe (vegetarian), ready in about 45 minutes, pairs Potatoes, Poppy seeds, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 25 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, soak 2 tbsp poppy seeds in 1/4 cup warm water for 10 minutes until softened.
  2. Step 2: Heat 2 tbsp cooking oil in a medium pot over medium heat. Add 1 medium chopped onion and cook until golden brown (about 5 minutes), stirring occasionally.
  3. Step 3: Add 2 minced garlic cloves, 1 tbsp grated ginger, and 2 chopped green chilies to the pot, sautéing for 1 minute until fragrant.
  4. Step 4: Stir in 1/2 tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder, then add 2 medium peeled and diced potatoes (400g) and 1/2 cup water. Bring to a gentle simmer.
  5. Step 5: Cover the pot and simmer for 15 minutes until the potatoes are tender, stirring once halfway through.
  6. Step 6: Drain the poppy seeds (reserving the soaking water) and add both the poppy seeds and the soaking water to the pot. Stir well and cook uncovered for 5 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Season with 1 tsp salt and cook for 1 more minute. Stir in 2 tbsp chopped cilantro and remove from heat.

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