Khuskhus Aloo

A creamy and mildly spiced potato curry made with roasted poppy seeds, green chillies, and aromatic spices — rich, nutty, and comforting.

Ingredients

1. 6 potatoes (peeled and cubed)
2. 3 green chillies
3. 3 dry red chillies
4. 2 tbsp roasted khuskhus (poppy seeds)
5. 3 tbsp oil
6. ½ tsp turmeric powder
7. ½ cup water
8. Salt to taste
9. Chopped coriander leaves for garnish

Instructions

1. Prepare the Khuskhus Paste

   • Grind roasted khuskhus with green chillies and a few tablespoons of water.
   • Blend to a smooth, fine paste and keep aside.

2. Fry the Potatoes

   • Heat half of the oil in a pan until hot.
   • Shallow-fry the potato cubes in batches over medium heat until they turn light golden.
   • Remove and keep aside.

3. Prepare the Tempering

   • Heat the remaining oil in the same pan.
   • Add dry red chillies and turmeric powder.
   • Sauté briefly until aromatic.

4. Cook the Masala

   • Add the prepared khuskhus paste to the pan.
   • Fry on low heat for about 5 minutes, stirring until the oil separates from the masala.

5. Combine and Simmer

   • Add the fried potatoes to the masala and mix well.
   • Pour in water and add salt to taste.
   • Stir, cover, and cook on low flame for about 15 minutes or until potatoes are soft and the gravy thickens.

6. Finish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, roti, or puri.