Assemble all ingredients together to avoid last minute rush.

Peel and chop potatoes in small pieces. Next, dip them in water to get rid of starch.

Soak poppy seeds in ¼ cup water overnight. In case you forget soaking, then soak at least for a couple of hours in warm water.

After soaking, drain all the water using a fine mesh strainer.

Take a small chutney grinder and add the poppy seeds in it with 1 tbsp water.

Grind to a fine paste. Add more water if required while grinding.

Heat mustard oil in a Pan or Kadai and let it smoke over medium flame.

Then, lower the flame and add nigella seeds/ kalonji and cumin seeds.

Stir quickly and sauté for a few seconds.

Then, add the poppy seeds paste and mix with cumin and nigella seeds.

Then, add chopped potatoes. Mix well and incorporate everything well.

Cook potatoes over low to medium flame, stirring at occasionally, till tender.

Then, add red chili powder (if using), salt and turmeric powder. Mix with the potatoes and sauté for few seconds till spices are aromatic.

Now add ½ cup water or as required. Aloo Posto has a dry to semi-dry consistency, but if you want a gravy consistency feel free to add more water.

Mix very well. Cover and simmer till potatoes are cooked properly.

At the end, add green chillies and sauté till all the water dries up.

Serve with luchi (poori) or steamed rice.