Aloo posto 🥔 INGREDIENTS 🥔
- 60 g mustard oil
- ¼ tsp kaalo jeere (nigella seeds)
- 2 pcs dried red chillies
- 25 g onions
- 500 g potatoes
- 50 g posto (poppy seeds)
- 4 pcs green chillies
- 12 g salt
- 8 g sugar

🌶️ METHOD 🌶️
1. Soak poppy seeds in water for two hours. Strain and add to a grinder jar, along with 2 green chillies and 75 g water. Grind to a coarse paste. Set aside.
2. Peel and cut the potatoes in 1-cm cubes. If using onions, slice them too.
3. Heat mustard oil in a pan. Once smoking lightly and pale yellow, add the onions. Fry until lightly coloured (about 1 minute). Drain from the oil and set aside.
4. Temper the oil with dried red chillies and kaalo jeere. Add the potatoes. Fry for about 5 minutes. The potatoes should not brown, so keep stirring them regularly.
5. Add the poppy-seed paste, along with salt and sugar. Cook on low heat until the raw smell of poppy paste goes away. This should take about 4 minutes.
6. Continue cooking on low heat, with lid on until the potatoes are soft. Once in a while, when the pan dries out, you may have to add a splash of hot water to ensure the potatoes don't stick to the pan.
7. Finish with 2 slit green chillies and 1 tsp of mustard oil.
8. If you fried the onions earlier, add those now too, and give a final stir, before serving with hot rice and dal, or with rooti.

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