First, soak your poppy seeds in water for about an hour.

After that add it to the mixer after straining with green chilis and water.

You can use mortar pestle (or Sil Batta) if you would prefer. This also enhances the flavor more than a mixer.

Make it into a coarse paste and keep it aside.

Then, peel the potatoes and cut them into cubes.

Take a pan or Kadhai, and heat mustard oil until it starts to smoke lightly.

Add dried chilis and Kaalo Jeera and stir them.

Put in the potatoes and fry them for 5-6 minutes. The potatoes should be slightly colored and shouldn’t turn brown.

Now, add water and let it cook.

Keep stirring at regular intervals on medium heat.

Now add the paste of poppy seeds and green chilis.

Then add salt and sugar to taste and cook the mixture on low heat.

Cook until the raw fragrance of the poppy seeds vanishes. This takes around 3-4 minutes with regular stirring.

Continue to cook the dish on low heat and put a lid on to soften the potatoes.

When the mixture dries a bit, splash some hot water to maintain the creamy gravy. This also prevents the potatoes from sticking to the base of the kadhai.

Stir all the ingredients until the potatoes are well cooked. You can keep the Aloo Posto a little creamy or make it dry.

Serve it hot!