MUSHROOMS IN ALMOND-POPPY SEED CURRY
This sauce is a creamy fragrant base for cooking mushrooms. I got this recipe for my husband (who adores mushrooms) from Neelam Batra's 1000 Indian recipes.
Provided by eatrealfood
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor or blender, whirl together the onion, ginger, garlic, chilies, almonds, poppy seeds and garam masala until you get a smooth consistency.
- Heat oil and add cinnamon and cardamom and cook a minute.
- Add the onion paste from above and cook until it browns.
- Add the coriander, nutmeg and salt and stir well.
- Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling.
- Stir in mushrooms, add water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens (add more water if needed to adjust the consistency to your liking).
- Sprinkle some cilantro and serve.
Nutrition Facts : Calories 252.9, Fat 17.8, SaturatedFat 1.9, Cholesterol 0.6, Sodium 94.8, Carbohydrate 17, Fiber 5, Sugar 8.3, Protein 12.1
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
CURRIED ALMOND AND POPPY SEED POTATOES
Number Of Ingredients 15
Steps:
- 1. In a small food processor, process together the ginger, garlic, cashews, and poppy seeds, adding about 2 tablespoons water to make a paste. Mix in the garam masala and transfer to a bowl.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and red chili peppers they should sizzle upon contact with the hot oil. Quickly add the potatoes, turmeric, and salt and stir until golden, 5 to7 minutes.3. Add the ginger-poppy seed paste and continue to stir over medium-low heat until traces of oil are visible on the sides, 7 to 10 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.4. Add the water, cover the pan, and cook over medium-high heat until the potatoes are soft and the sauce is thick, about 10 minutes. Add the cream or coconut milk, if using, and simmer another 3 minutes. Transfer to a serving dish, lightly stir n the cardamom seeds, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MUSHROOMS IN ALMOND AND POPPY SEED SAUCE
Number Of Ingredients 18
Steps:
- 1. In a food processor, process together the onion, ginger, garlic, green chili peppers, almonds, poppy seeds, and garam masala to make a smooth paste.2. Heat the oil in a large nonstick saucepan over medium-high heat, add the cinnamon and cardamom pods, and cook, stirring, a few seconds. Add the processed onion paste and cook, stirring occasionally, until medium to well browned, 8 to 10 minutes. Add the coriander, nutmeg, and salt, and stir a few seconds.3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, then mix in the mushrooms and stir until the release their juices, 3 to 5 minutes. Add the water and bring to boil over high heat. Reduce the heat to medium and simmer until the sauce becomes thick and creamy, about 10 minutes. (Add more water, if needed.) Mix in the cilantro and cook until wilted, about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POPPY SEED-ALMOND COOKIES
I was looking for poppy seed recipes as part of my personal pantry challenge and found this one on the Cooking Light website. Looked yummy enough to share.
Provided by justcallmetoni
Categories Drop Cookies
Time 50m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and margarine at medium speed of a mixer until fluffy (about 3 minutes).
- Add corn syrup, extract, egg, and egg white; beat well.
- Combine flour, poppy seeds, and baking soda; stir.
- Add to creamed mixture, beating well.
- Drop dough by rounded tablespoons onto baking sheets coated with cooking spray.
- Bake at 350° for 10 minutes or until lightly browned; let cool on pans 1 minute.
- Remove from pans, and let cool completely on wire racks.
POTATOES WITH ROASTED POPPY SEEDS
Lend a nutty, earthy taste to potatoes by flavoring it with roasted poppy seeds. Be sure to use the creamy white poppy seeds and not the black ones that are used in breads and baking. This dish has a distinctly delicious taste, rather different than that of the regular Indian potatoes made with either cumin or mustard seeds.
Provided by eatrealfood
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
- Carefully roast them until they are just a shade darker.
- Remove from pan and cool.
- In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
- When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
- Stir in the turmeric powder and immediately potatoes and salt.
- Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
- Cover and reduce to low heat.
- Cook for a further 15 minutes until potatoes are tender.
- Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
- Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
- Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
- Goes well with pooris or chapatis.
More about "curried almond and poppy seed potatoes food"
RIDGE GOURD POTATO CURRY WITH POPPY SEED PASTE - THE …
From steamingpot.com
HOW TO MAKE POTATO CURRY IN ALMOND & POPPY SEED …
From bawarchi.com
POTATOES WITH POPPY SEEDS | COOKSTR.COM
From cookstr.com
ALMOND POPPY SEED BUNDT CAKE RECIPE | RECIPES.NET
From recipes.net
ALOO POSTO OR POTATOES IN POPPY SEEDS GRAVY | THE POP FOOD
From thepopfood.com
HOW TO SOMETHING YOUR CHICKEN CURRY (WITH ALMOND + POPPY …
From recipescooking.info
POPPY SEED POTATOES RECIPE - FOOD.COM
From food.com
POTATO CURRY IN ALMOND & POPPY SEED GRAVY | POTATO …
From pinterest.com
ALOO POSTO/POTATO POPPY SEED CURRY - MAYURI'S JIKONI
From mayuris-jikoni.com
CURRIED ALMOND AND POPPY SEED POTATOES - DVO.COM
From dvo.com
ALMOND POPPY SEED DIP MIX – WOOD ORCHARD MARKET – DOOR COUNTY
From woodorchardmarket.com
CHUNKY POTATOES IN ALMOND-POPPY SEED SAUCE « THE INDIA 100
From theindia100.com
MUSHROOMS IN ALMOND AND POPPY SEED SAUCE - DVO.COM
From dvo.com
CURRIED SOYBEAN NUGGETS - DVO
From dvo.com
POPPY SEED POTATOES - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love