Soak your posto(poppy seeds) for 2 hours and keep it aside
Cut the potatoes into 1cm cubes
Add Soaked posto, 2 green chillies, 75g water in a pot
grind it to paste. Keep it slightly coarse for nice texture
Heat 60g mustard oil in a frying pan, until it smokes lightly and turns pale yellow
Add onions to the oil and fry them until they turn lightly coloured for about 1 min .
Add dried chilies to the pan of oil . Add kalo jeere and then the aloo to the pan.
Fry on medium heat for 5 mins.
Fry well but do not let them turn brown.
Add poppy seed paste and mix it well .
Add salt , sugar and fry on low heat until the raw posto smell goes away
When the pan dries out, add a splash of hot water and continue cooking . Cover and cook on low heat for 5 mins
Posto tends to stick so stir frequently. Keep cooking until potatoes are soft
Slit green chillies and mix it with your posto
Finish with 1 tsp mustard oil
Garnish your posto with fried onions which you had fried earlier.
Serve hot with rice and lemon
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