Stir-Fried Russet and Sweet Potatoes Sprinkled with White Poppy Seeds

Alu Misti Alu Posto Bhaja

White poppy seeds (a.k.a. "posto" in the Bengali language) in its pasted form is commonly used with potatoes as in Alu Posto and many other vegetables (with or without shrimp). It's an expensive ingredient and tastes just as good when stir-fried vegetables are sprinkled with white poppy seeds. 

Here russet and sweet potatoes have been stir-fried and sprinkled with white poppy seeds. They add a crunch to the smooth texture of these potatoes. I've deliberately kept it simple so that the taste of the vegetables dominate this dish.

This stir-fry is light and delicious when accompanied by toasted tortillas or chapatis for lunch or served with steamed Basmati rice as a side dish at dinner.

Ingredients: 

1 russet potato, peeled and diced

1 sweet potato, peeled and diced

4 Tbsp. extra light olive or vegetable oil

1/4 tsp. nigella seeds/kalonji/kalo jeera

1 + 1 green (hot) chilli pepper, diced

1 tsp. Kashmiri mirch/paprika/chili powder

1 tsp. whole white poppy seeds

handful of cilantro, diced

1 tsp. ghee

salt to taste

Directions:

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