Aloo Posto Recipe | Alu & Poppy Seeds Recipe | khas khas aloo Recipe | Potato/Aloo Recipes

Soak the poppy seeds in warm water for about 30 minutes, then drain.

In a blender, combine the soaked poppy seeds and green chilies, and blend into a smooth paste using a little water if necessary.

Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add the cubed potatoes to the pan and sauté for about 5 minutes until they start to soften.

Stir in the turmeric powder, salt, and red chili powder (if using). Mix well.

Add the poppy seed paste to the potatoes and mix until the potatoes are well coated.

Pour in the water, cover the pan, and let it cook on low heat for about 15-20 minutes, or until the potatoes are tender.

Stir occasionally and add more water if needed to prevent sticking.

Once the potatoes are cooked, remove the lid and cook for an additional 5 minutes to thicken the gravy if desired.

Serve hot with steamed rice.

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