Back to 4 servings 75 g poppy seeds (posto / khus khus), soaked 2 hours in warm water, then ground 500 g potatoes, peeled and cut into 1-inch cubes, kept in water until used 3 tbsp mustard oil, plus 1 tsp to finish 0.5 tsp nigella seeds (kalo jeera), optional 2 green chilies, slit lengthwise; 1 to 2 more ground into the paste if you like heat 0.5 tsp turmeric powder, optional 1 cup water, plus a splash more if the pan dries out 1 tsp salt, adjust to taste 0.25 tsp sugar, optional
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1 Step 1: Soak the poppy seeds in hot or warm water for 2 hours, then drain. Grind them with a little water and 1 green chili into a smooth, thick paste in a blender, food processor or mortar and pestle. Set aside.2 Step 2: Peel the potatoes, cut them into 1-inch cubes and keep them in water so they do not discolor.3 Step 3: Heat the mustard oil in a heavy-bottomed pan over medium heat until it just starts to smoke lightly. Lower the heat and add the nigella seeds and slit green chilies, frying for about 10 seconds.4 Step 4: Drain the potatoes, add them to the pan with the turmeric if using, and fry for 4 to 5 minutes, stirring, until lightly golden at the edges.5 Step 5: Stir in the poppy seed paste so it coats the potatoes, then add the water, salt and sugar if using.6 Step 6: Bring to a boil, then cover and simmer on low heat for 15 minutes, stirring halfway. Add a splash of hot water if the mixture looks dry.7 Step 7: Continue simmering, uncovered if you prefer a drier dish, until the potatoes are completely soft and the raw smell of the poppy paste is gone, about 2 to 3 minutes more.8 Step 8: Stir in 1 teaspoon mustard oil, adjust the salt, and serve hot.getsaucepan.com/r/82eb7cbc-9af0-571d-92c1-4b22d86472a5
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