Potato 6 medium sized

Onion 1 medium sized sliced

Kalonji or onion seed 1 tsp

Poppy seed 3 tbsp

Green chilli 6

Fresh coriander leaves 1/4th of a cup chopped

Salt 1 tsp or as per taste

Sugar 1/4th tsp

Mustard oil 2 tbsp


  • Pressure cook the whole potatoes to 1 whistle at high flames. Now peel off the potatoes and cut them into cubes
  • Grind the poppy seed and 2 green chilli together with a tbsp of water to make a thin semi smooth paste
  • Now heat the oil in a kadhai, once hot add the the onion seeds or kalonji and saute it for few seconds and add the onion
  • Fry the onion till transparent, then add the boiled potato cubes and fry them together for about 2 to 3 minutes
  • Now add the poppy seed paste and mix well, add the salt and stir and cook for a minute
  • Now add 1/2 a cup of water, increase the flames, mix well and bring it to a boil.
  • Then slit the rest green chillies, add them to the curry and reduce the flames to medium low and cover and cook for another 3 to 5 minutes
  • Now open the cover and stir well. Then cook the curry to a thick consistency, add the chopped coriander and mix well
  • Switch off the flames, cover and let the curry rest for some time. Enjoy it with roti, puri or rice.