Can you believe this classic Bengali dish is vegan? It pairs perfectly with chapati or as a side dish with rice and dal.
Method
Method
Heat a pan and roast the poppy seeds for about one minute Allow them to cool and blend with green chilies and some water to form a paste
Heat 2 tbsp oil and deep fry the potatoes till they are golden-brown. Set aside to cool
Heat 1 tbsp oil in another pan. Add in cumin seeds, turmeric powder, and dried red chillies. Stir, and as they splatter add in the poppy seed paste and salt
Cook for 2 minutes and add in the potatoes. Sprinkle little water and let it simmer for about 10 minutes on low heat
Garnish with freshly chopped coriander
Want more recipes like this?
Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
