3 medium potatoes, cut into 1" cubes
2-3 tbsp khus-khus / posto / poppy seeds
1 tbsp mustard oil (I used normal cooking oil)
1 tbsp kalonji / kala jeera / nigella seeds
2 Green chillies, slit (I used 3 dry red chillies since I was out of green chillies)
1 tsp ghee
A pinch of sugar
Salt to taste
1. Soak the poppy seeds in 1 cup warm water for 15 to 20 minutes. Drain (use a tea strainer, the seeds will stick to your fingers and generally annoy you) and grind to a smooth paste. Add water by the tsp while grinding if it gets too thick.
2. Heat the oil in a pan and add the kalonji. Fry for about 2 mins. Then add the potatoes and cook for 5 mins, stirring frequently to avoid burning. Make sure that your flame is kept to medium.
3. Now add the poppy seed paste and the red chillies, broken into halves (or the green chillies which is what you should actually be using). Fry for 3 mins and then top off with about a cup of water and cook covered for 10-12 mins until the potatoes are cooked through.
4 . Stir in salt and sugar. The mixture should be thick and the poppy seeds paste should be sticking to the potato pieces by now.
5. Remove from fire, stir in the ghee and serve warm with rice.