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Potato fry tempered with poppy & nigella seeds

Easy Tasty Potatoes fried in oil tempered with mustard, fenugreek, nigella and poppy seeds. And curry leaves. Delicious and quick to make.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 serving
Author: Sujata Shukla


  • 4 Potato (medium)
  • ¼ tsp Mustard seeds (rai)
  • ¼ tsp Fenugreek seeds (methi)
  • ¼ tsp Onion seeds (kalonji, nigella)
  • ¼ tsp Poppy seeds ( khas khas)
  • a few Curry leaves -
  • 1 tsp Chilli powder
  • 1 tsp Turmeric powder (haldi)
  • ¼ tsp Garam masala (optional)
  • to taste Salt


  • Wash and peel the potatoes. Dice them into small cubes, placing the pieces in a bowl of water till all the potatoes are diced.
  • Set the potato pieces to drain in a colander.
  • Shred the curry leaves into bits.
  • Heat oil in a pan.
  • Add mustard, let it burst and add methi seeds.Add the poppy seeds and then the onion seeds. Finally add curry leaves.
  • Add the potatoes, stir well till coated all over with oil.
  • Keeping the stove on low flame, add chilli powder, turmeric powder, garam masala ( if using) and salt.
  • Cook for 10 minutes or till the potato is soft and can be mashed with the back of a spoon. Stir frequently, checking that the potato does not catch at the base of the pan.
  • Transfer to a serving bowl.
  • Tastes good with roti or with rice accompanied by dhal, sambar or rasam.