Janhi Aloo Posto

Instructions

1. 1

   Prepare the Poppy Seed Paste

   • Soak the poppy seeds in 1/2 cup of warm water for at least 30 minutes. This helps in grinding them smoothly.
   • After soaking, drain the excess water. Transfer the poppy seeds and green chillies to a grinder jar.
   • Grind to a very smooth paste. Add a tablespoon or two of water if necessary to help with grinding, but keep the paste thick.
2. 2

   Cook the Vegetables

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's fragrant.
   • Carefully add the potato cubes and fry for 5-6 minutes, stirring occasionally, until they are light golden brown on all sides. Remove with a slotted spoon and keep aside.
   • In the same oil, add the panch phoron and dried red chillies. Let them crackle for about 30 seconds.
   • Add the cubed ridge gourd and sauté for 6-7 minutes. The gourd will soften and release some water.
3. 3

   Combine and Simmer