Aloo Posto

Soak the poppy seeds in warm water for 20–30 minutes to soften them. Drain and grind them with 2 green chillies and a tablespoon of water into a smooth, thick paste. Set aside.

Peel and cut the potatoes into 2 cm cubes. Toss them with a pinch of turmeric and salt.

Heat mustard oil in a kadai over medium-high heat until it reaches smoking point, then reduce to medium heat.

Add nigella seeds to the hot oil and let them splutter for 30 seconds.

Add the potato cubes and stir to coat in the oil. Cook for 5–6 minutes, stirring occasionally, until the potatoes are lightly golden on the outside.

Add the remaining turmeric powder and salt. Stir well.

Add the poppy seed paste to the potatoes and mix gently to coat all the pieces evenly.

Add 50 ml of water, reduce heat to low, and cover the pan. Cook for 8–10 minutes until the potatoes are fully tender and the paste has dried out and clings to the potatoes.

Add sugar, stir once, and cook uncovered for 2 more minutes. Slit the remaining green chillies and add them on top. Serve hot with steamed rice.