Peel and cut potatoes into small cubes (half-inch cubes). Keep the potatoes submerged in water before cooking.
Soak poppy seed beforehand (about 20 minutes) and then grind it into a paste along with green chilli.
The paste need not be very smooth. a little coarseness is preferred here.
Now heat 2 tbsp of mustard oil in a kadai and add the chopped potatoes (without any water). Fry the potatoes on high heat for 3-4 minutes.
Then sprinkle salt and cover and let the potatoes soften on low heat. Keep stirring time and again so that the potatoes don't stick to the bottom of the pan.
Once the potatoes are cooked, uncover and add poppy seed paste.
Again on medium heat, stir this till the poppy seed dries out and the entire dish becomes like a stir-fry.
Add sugar and add salt if needed. Finally, add 2-3 split green chillies and drizzle raw mustard oil over this.
Take it off the heat and serve with rice.
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