Aloo Poshto(w/o onions)

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Ingredients:
2 tbsp mustard oil
¼ tsp nigella/onion seeds
2 dried red chillies
500 g potatoes
50 g posto (poppy seeds)
4 green chillies
1 tbsp sugar
salt to taste
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Recipe:
1. Soak poppy seeds in water for two hours. Strain and add to a grinder jar, along with 2 green chillies and little water. Grind to a coarse paste. Set aside.
2. Peel and cut the potatoes in 1-cm cubes and keep ot aside.
3. Heat mustard oil in a pan. Temper the oil with dried red chillies and onion seeds. Add the potatoes. Fry for about 5 minutes with stir occasionally.
4. 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.
5. Continue to cover and cook on low heat until the potatoes are soft. Stir occasionally to ensure the potatoes don't stick to the pan.
6. Finish with 2 slit green chillies and 1 tsp of mustard oil. Mix well and switch of the flame.
7. Aloo Posto is ready to be served with hot rice with dal or roti.

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