|Alu Misti Alu Posto Bhaja|
- Sputter nigella seeds and 1 diced green chili in oil that has been heated over med-high heat.
- Add all the potatoes, Kashmiri mirch, white poppy seeds and salt to taste.
- Stir well, cover and cook on med-low heat for 10 minutes.
- Stir again and add 1/4 cup hot water if potatoes stick to pan.
- Cover and cook for another 10 minutes until potatoes soften.
- Garnish with remaining ghee, green chili and cilantro.
- Serve with tortillas or steamed Basmati rice.