Aloo posto

Method

1. 1 Soak poppy seeds in warm water for 30 minutes, then grind them with green chilies into a smooth paste.
2. 2 Peel the potatoes and cut them into small cubes so they cook faster.
3. 3 Heat mustard oil until lightly smoked, then reduce heat and sauté cumin seeds for 20 seconds.
4. 4 Add the potatoes and stir-fry for 8 minutes until slightly golden on all sides, then season with turmeric powder and salt.
5. 5 Pour in the poppy seed powder, add a little water, cover and cook for 12 minutes until the potatoes are soft and the sauce coats them.
6. 6 Add a little sugar, drizzle with some raw mustard oil, then turn off the heat.