Baby Potatoes in Poppy Seed Sauce

Alu Posto

Serves: 6

Prep Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

4 Tbsp. white poppy seeds (posto)

1 cup water

3 Tbsp. extra light olive oil

½ tsp. nigella seeds (kalo jeera/kalonji)

1 lb. baby potatoes, cut in half

2 tsp. ginger paste

Salt to taste

1 tsp.ghee or melted butter

2-3 green chilies, left whole

Directions:

1.   Boil potatoes for 15 minutes, drain, peel and quarter each half segment.

2.   Boil a cup of water in microwave, pour over poppy seeds in a bowl. Set aside to cool and soften.

3.   Puree the poppy seeds, water, some salt and a green chili until it reaches the consistency of a thick     sauce.

4.   Heat oil in a pan over medium-high heat and add nigella seeds.

5.   When the seeds begin to sizzle, add potatoes, ginger paste and salt.

6.   Lower heat to medium-low and cook for 5 minutes.

7.   Add pureed poppy seeds and stir until well combined.

8.   Cook for 5 minutes until the sauce reduces and just coats the potatoes.

9.   Garnish with ghee & whole green chilies and transfer to a serving dish.

Note:

• The potatoes can be replaced with several other vegetables, such as eggplant, cauliflower, potatoes, zucchini, ridge gourd (jhinge), sweet potatoes, or pumpkin, etc.