Method:

• Soak the poppy seeds in water for two hours. Strain and add it to the grinder along with 2 green chillies and 75g water. Grind it into a paste and keep aside

• Peel the potatoes and cut them into cubes. Slice the onions and keep them aside

• Heat Doctor’s Choice Kachi Ghani Mustard Oil in a pan. Once smoking and pale yellow, add the chopped onions to the pan. Fry until lightly coloured.

• Temper the oil with dried red chillies and black jeera. Add the potatoes and fry upto 5 minutes. Avoid making the potatoes too brown in color. Look forward to mixing regularly.

• Add the poppy seed paste with salt and sugar. Cook on a low heat until the aroma of the poppy seeds fades away.

• Continue to cook on a low heat until the potatoes are soft. Make a note to keep adding some water to avoid the potatoes from sticking to the pan.

• Garnish the dish with 2 slit green chillies and 1 tsp of Doctor’s Choice Kachi Ghani Mustard Oil.

• To enhance the flavor of this aloo posto bengali recipe, add the fried onions and give it one final stir.

• Serve with hot rice and dal or rotis.