Step 1

Soak poppy seeds in 1/2 cup water for 30 minutes. Add green chili peppers to the blender jar and blend into a very smooth paste.

Step 2

Heat oil in a kadhai or wok over medium-high heat. Add the panch phoron. If using mustard oil, wait for the oil to begin smoking before adding the panch phoron.

Step 3

As soon as the mustard crackles add the potatoes to the wok and mix. Stir-fry the potatoes for a couple of minutes.

Step 4

Add the blended poppy seed paste and a cup of water to the potatoes and mix well. Add salt to taste and bring to a boil.

Step 5

Lower heat to medium-low, cover the wok, and cook until the potatoes are tender, about 10 minutes.

Step 6

Let the aloo posto continue cooking, uncovered, until the sauce has reduced quite a bit and is almost dry. Check salt and turn off heat. Serve hot or warm.