Janhi Aloo Posto

1. 1

   Step 1

   • a.Prepare the Poppy Seed Paste
   • b.Soak the poppy seeds in 1/2 cup of warm water for at least 30 minutes. This helps in grinding them smoothly.
   • c.After soaking, drain the excess water. Transfer the poppy seeds and green chillies to a grinder jar.
   • d.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

   Step 2

   • a.Cook the Vegetables
   • b.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's fragrant.
   • c.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.
   • d.In the same oil, add the panch phoron and dried red chillies. Let them crackle for about 30 seconds.
   • e.Add the cubed ridge gourd and sauté for 6-7 minutes. The gourd will soften and release some water.
3. 3

   Step 3

   • a.Combine and Simmer
   • b.Return the fried potatoes to the pan with the ridge gourd. Add the turmeric powder and salt. Mix everything well.
   • c.Lower the heat and add the ground poppy seed paste. Stir gently and cook for 2-3 minutes until the raw smell of the paste is gone. Be careful not to burn it.
   • d.Pour in 1/2 cup of water, stir to combine, and bring the mixture to a gentle simmer.
   • e.Cover the pan and cook on low heat for 5-7 minutes, or until both vegetables are tender and the curry has thickened to a semi-dry consistency.
4. 4

   Step 4

   • a.Finish and Serve
   • b.Uncover the pan, add the sugar (if using), and give it a final mix.
   • c.Turn off the heat. Let the Janhi Aloo Posto rest for 5 minutes for the flavors to meld.
   • d.Serve hot with steamed rice and dal.

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