Spicy Poppy Seed Potatoes with Green Chiles

  • Yield: 8 servings


6tablespoons poppy seeds
1tablespoon canola oil or clarified butter
1teaspoon ground turmeric
1teaspoon chili powder
1tablespoon cumin seed, ground
1medium jalapeno, Anaheim or poblano chili, minced
2large Yukon gold or red bliss potatoes, peeled and cut into 1-inch cubes
1cup water or vegetable broth
3tablespoons minced cilantro
Juice of 1 lime
Salt, to taste


  1. Grind poppy seeds to a paste in a clean coffee mill or small food processor or blender.
  2. Heat oil in a skillet large enough to hold all ingredients. Add turmeric, chili powder and cumin. Saute 1 minute to expand flavor of dried spices. Add chili peppers, potatoes and water or broth. Stir well, bring to a boil, reduce heat and simmer 20 minutes, uncovered, until potatoes begin to soften. Add poppy seed paste and stir well. Cook 5 minutes until poppy seeds thicken sauce and potatoes are fully cooked. Add cilantro, lime and salt.  

Nutritional Info *per serving

  • Calories 111
  • Fat 5g
  • Cholesterol 0mg
  • Sodium 10mg
  • Carbohydrate 15g
  • Fiber 2g
  • Protein 3g