Cauliflower & Potatoes in White Poppy Seed Sauce

Phool Kopi Alu Posto

White poppy seed sauce (known in Bengali as 'posto') is very versatile and can be used to dress practically any vegetable. Adding a little green chili to the poppy seed paste gives this dish quite a zing!

Ingredients

1 large head of cauliflower, cut into florets

1 russet potato, peeled & cut in wedges

Grind to a paste:

   2 Tbsp. white poppy seeds, soaked in 1/2 cup boiling water

   2 green chilies

   Salt to taste

4 Tbsp. vegetable oil

2 bay leaves

1 dried red chili

¼ tsp. nigella seeds (a.k.a. kalo jeera/kalonji)

1 Tbsp. ginger paste

1 tsp. ghee

½ tsp. sugar

Directions

1. Soak white poppy seeds in boiling water for ½ an hour. Do not drain.
2. Purée the paste ingredients listed above along with water in which poppy seeds were soaked.
3. In a skillet, heat 4 Tbsp. oil & sputter nigella seeds, bay leaves and red chili.
4. Add potatoes & ginger paste, cover and simmer until potatoes are half-cooked.
5. Add cauliflower & salt, cover and simmer until vegetables are cooked.
6. Pour poppy seed paste over vegetables in skillet & stir-fry for 5 minutes.
7. Add sugar, adjust salt to taste and garnish with ghee.
8. Serve with steamed Basmati rice.