👨‍🍳 作り方

1. 1

   Soak poppy seeds in warm water for at least 30 minutes. Drain and grind to a smooth paste with green chilies and a little water.

   💡 プロのコツ: Soaking makes grinding easier and reduces bitterness.
2. 2

   Heat mustard oil in a pan over medium heat. Add nigella seeds and let them splutter.

3. 3

   Add the cubed potatoes and turmeric powder. Sauté for 2-3 minutes until lightly coated.

4. 4

   Pour in the ground poppy seed paste and add salt. Stir well to combine.

   💡 プロのコツ: Ensure the poppy seed paste is evenly distributed.
5. 5

   Add about 1 cup of water, or enough to partially cover the potatoes. Bring to a simmer, then cover and cook on low heat until the potatoes are tender.

   💡 プロのコツ: Stir occasionally to prevent sticking. Add more water if needed, but aim for a thick, gravy-like consistency.
6. 6

   Once potatoes are cooked and the gravy has thickened, drizzle with a little raw mustard oil (optional) and serve hot.

   💡 プロのコツ: A drizzle of raw mustard oil at the end enhances the flavor.