Potatoes with Poppy Seed Paste

100g/3 ½ oz (¾ cup) poppy seeds

8-10 dried red chillies

175ml / 6 fl oz (¾ cup) vegetable oil

1 kg / 2 ¼ lb (9 medium) potatoes, cut into quarters

Juice of 2 lemons



Put the poppy seeds and dried red chillies in a mortar and pound with a pestle or in a spice grinder and process, adding a little water if necessary, to make a paste.

Heat the oil in a kadhai, wok or large, heavy-based pan over medium heat, add the potatoes and fry for 15-20 minutes, or until golden brown and soft.  Remove with a slotted spoon and drain on kitchen paper (paper towels).

Add the poppy seed paste to the same oil and fry for about 2-3 minutes, and then add the fried potatoes and season with salt.  Pour in 125 ml / 4 ½ fl oz ( ½ cup) boiling water, stirring constantly, then cover and cook for about 5 minutes, or until all the water has evaporated.  Remove from the heat and add the lemon juice.