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Pisi Khas Khas (Poppy Seed Paste)

Pisi Khas Khas

Poppy Seed Paste
VegetarianOrigin Pan-IndiaPrep 10 minutes, plus soaking timeMakes about 330g / 11oz

A thick, creamy white paste made from ground poppy seeds, used to impart richness and body to curries and kormas.

Poppy seeds

150 gSoaked in warm water (step 1)
01
Poppy seed · Khus Khus
150 g
spice
Keep whole for soaking.

Method

  1. Submerge the poppy seeds in a bowl of warm water and leave to soften for 30 minutes, then drain thoroughly through a fine sieve.
  2. Transfer the drained seeds to a small blender, pour in 100 g water, and purée until completely smooth.
  3. Spoon into an airtight container and refrigerate; use within 24 hours.

Don't have something?

Poppy seed
  • Cashew nut

    Use equal weight. Soak in warm water for 20 minutes and grind to a smooth paste; produces an even creamier, slightly richer gravy than poppy seeds.

  • White sesame seed

    Use equal weight. Soak and grind finely; provides similar thickening and body with a slightly nuttier, faintly bitter edge.

  • Almond

    Use equal weight. Blanch, peel, and grind finely with a splash of water; lends a velvety body and gentle sweetness to gravies.