Janhi Aloo Posto

1. 1
   prep · ~20 min

   Soak the poppy seeds and prep the vegetables.

   1.Wash the poppy seeds and soak them in 0.25 cup water for 20 minutes.

   2.Peel the ridge gourd lightly, keeping some green strips, then cut into medium batons.

   3.Peel the potato and cut it into thin wedges.

   4.Slit the green chilies.
2. 2
   mix · ~2 min

   Grind the posto paste.

   Blend the soaked poppy seeds with a little of the soaking water to a smooth, thick paste. It should be creamy and not gritty.

   TIPA smoother paste gives the dish its signature texture, so grind a little longer if needed.
3. 3
   saute · ~6 min

   Start the potatoes in mustard oil.

   1.Heat mustard oil in a pan over medium heat until it just starts to smoke lightly.

   2.Lower the heat and add nigella seeds.

   3.Add the potato wedges and sauté for 4 to 5 minutes until lightly colored.

   4.Add the slit green chilies and stir briefly.

   TIPHeating mustard oil well at the start softens its raw sharpness.
4. 4
   simmer · ~5 min

   Cook the ridge gourd with the potatoes.

   1.Add the ridge gourd to the pan and mix well.

   2.Add turmeric powder and salt.

   3.Cook for 3 to 4 minutes, stirring now and then, until the ridge gourd starts to soften and release moisture.

   4.Add 0.25 cup water if the pan looks dry.
5. 5
   simmer · ~8 min

   Add the posto paste and finish the dish.

   1.Add the poppy seed paste and mix gently so it coats the vegetables evenly.

   2.Add the remaining water and cook on low heat.

   3.Cover and simmer for 6 to 8 minutes until the potatoes are tender and the gravy turns creamy and semi-dry.

   4.Stir once or twice to keep the paste from sticking to the pan.

   TIPKeep the heat low after adding posto so the paste stays creamy and does not catch at the bottom.
6. 6
   serve

   Serve hot with plain rice.

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