Bengali Aloo Posto

Poppy seeds are used in a lot of Bengali dishes and this is the first time I 've used it in a dish. Posted below is a picture of poppy and nigella seeds for your reference. This is an easy to prepare dish with simple and mild flavors. This recipe will serve 2 people.

Ingredients:

• 3 medium potatoes, cut into 1" cubes
• 3 tablespoon khus-khus / posto (poppy seeds)
• 1 tablespoon mustard oil 
• 1/2 teaspoon kalonji ( nigella seeds)
• 1/2 teaspoon cumin seeds
• 1-2 green chillies or red chillies ( optional as per taste)
• Few curry leaves 
• A pinch of sugar
• Salt to taste

Method:

• Soak the poppy seeds in 1 cup warm water for 15 to 20 minutes. Drain using a tea strainer and grind to a smooth paste. Add water by the tablespoon while grinding if it gets too thick. 
• Heat the oil in a pan and add kalonji, curry leaves and cumin seeds. Fry for about a minute. 
• Then add the potatoes and cook for 5-7 minutes, stirring frequently to avoid burning. Make sure that your flame is kept to medium. 
• Now add the poppy seed paste and the red chillies, broken into halves (or the green chillies ). Fry for few minutes and then top off with about a cup of water and cook covered for 10-12 minutes until the potatoes are cooked through. 
• Stir in salt and sugar. The mixture should be thick and the poppy seeds paste should be sticking to the potato pieces by now. 
• Remove from fire and serve warm.