Roasted Potato Poppy Seed Curry

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Slow-roasted potatoes simmered in a rich poppy seed paste, a classic Bengali side dish. This Indian recipe, ready in about 55 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.

Ingredients

• 2 lbs Potatoes
• 1/4 cup Poppy seeds
• 2 tbsp Water
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 inch Fresh ginger
• 1 Green chili
• 1/2 tsp Turmeric
• 1/2 tsp Cumin
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1 cup Water
• 2 tbsp Fresh cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss peeled and cubed potatoes with 1 tbsp vegetable oil and a pinch of salt, then spread on a baking sheet.
2. Step 2: Roast for 25-30 minutes until golden and tender, flipping halfway through.
3. Step 3: Heat remaining 1 tbsp vegetable oil in a saucepan over medium heat. Add finely chopped onion and cook until golden, about 5 minutes.
4. Step 4: Add minced garlic, grated ginger, and chopped green chili, and cook for 1 minute until fragrant.
5. Step 5: Stir in turmeric, cumin, and salt, and cook for 30 seconds.
6. Step 6: Add ground poppy seed paste (made by grinding poppy seeds with 2 tbsp water) and 1/2 cup water, stirring until smooth.
7. Step 7: Add roasted potatoes and remaining 1/2 cup water, then simmer for 10 minutes.
8. Step 8: Garnish with fresh cilantro before serving.