Aloo Posto (Potatoes with Poppy Seeds)

Ingredients

• 50 grams of posto or poppy seeds
• 4 Yukon Gold potatoes
• 3-4 Thai green chilis
• 2 dried red chilis (whole)
• 1⁄4 tsp of paanch phoron (spice blend)
• 1⁄2 tsp red chili powder
• 1⁄2 tsp turmeric powder
• 1 tsp salt (or to taste)
• 1⁄4 tsp sugar (or a pinch to taste)
• 5 tbsp of mustard oil
• 1⁄2 cup of water
• Rice, daal, and lime wedge, to serve

Instructions

1. 1
   Soak the posto (poppy seeds) for two hours.
2. 2
   As the posto soaks, peel and dice the potatoes into about 1⁄2 inch cubes.
3. 3
   In a blender, blend the soaked posto, two chopped Thai green chilis with 5 tbsp of water to a paste. The texture should remain runny and slightly coarse.
4. 4
   In a wok/stir fry pan, heat up mustard oil until the oil is slightly smoky and pale yellow.
5. 5
   Temper the dried red chilis and paanch phoron (spice blend) in the oil for about 20 seconds and add the diced potatoes.
6. 6
   Fry the potatoes on medium for about 5 minutes, stirring frequently, until they turn slightly golden brown and have a bite.
7. 7
   Add in the red chili powder and turmeric powder to the fried potatoes and stir for another 2 minutes or until the raw smell of the spices goes away.
8. 8
   Add in the posto paste and salt. Stir well on low heat to mix with the potatoes and until the raw smell of posto goes away (about 4-5 minutes).
9. 9
   Cover and cook on low heat for another 5 minutes or until the potatoes are tender. Posto tends to stick to the pan so keep stirring and adding a dash of water if the pan dries out.
10. 10
    Add 3 tbsp of water and a pinch of sugar, stir well, and cover with the lid for about 2 minutes.
11. 11
    Finish with a dash of mustard oil and another slit Thai green chili.
12. 12
    Serve with rice, freshly made daal (red lentils), and a wedge of lime. And as my mum says, “Bong Appétit.”