Chef Sunil Chauhan

Ingredients

• Make punch phoron, it’s usually mixing of equal parts of each, cumin, mustard, fenugreek, fennel and nigella seeds (Kalonji). could be stored in an airtight jar.
• Since these are whole spices, they won't spoil easily, unlike powdered ones. Panch phoron is great in dals and many other recipes too.
• Now make poppy seed paste. Covered with 1/2 cup of water and soaked for about an hour. Blitz this mixture in a blender to get a smooth paste. Or you can roast poppy seed and then grind it to paste.
• Cut potatoes into cubes. If you are using small potatoes, halve or quarter them.
• Heat the oil in a wok/kadhai.
• Add Panch phoron and, when the seeds sputter.
• Add 1 slit green chilies. Stir-fry for about 30 seconds.
• Add potatoes and stir-fry them for about two minutes.
• Now add the poppy-seed paste, salt to taste, and about 1/2 cup water.
• Mix everything together well and when the mixture starts to simmer.
• Place a lid on the wok, turn the heat down to medium-low, and let the mixture cook until the potatoes are tender.
• Stir occasionally. If the water has evaporated before the potatoes are cooked.
• Add a few teaspoons more at a time so the potatoes and poppy don't burn.
• Once the potatoes are cooked, turn off the heat.
• Garnish with slit green chili and cilantro.
• serve hot with rice or chapati.