Ingredients vegetarian 2 servings

• 4 medium potatoes
• 1 onion, sliced
• 3 tbsp. mustard oil
• 1/2 cup poppy seeds
• 2 green chillies
• 1 tsp. coriander leaves
• 1/4 tsp. turmeric powder
• 1/2 tsp. panch phoron
• salt to taste

Directions

1. Peel the skin of the potatoes and dice them. Soak poppy seeds in warm water for 1/2 hour. Grind along with green chillies to a amooth paste.
2. Heat oil. Add panch phoron. When they stop spluttering add the chopped onions and fry till soft.
   
3. Add the potatoes and fry till light brown. Add the paste, salt and turmeric powder and fry till well blended.
   
4. Add a cup of water and bring to a boil. Simmer till the gravy is thick.
5. Serve, garnished with chopped coriander leaves.

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