Alu posto

A simple vegetarian dish that can be cooked in under thirty minutes.
Eat this with rice.
Accompaniments: moong daal, masoor daal, begun bhaja, chicken fries.
Serves 4(?)

Ingredients:3 medium potatoes
2 tbsp oil
1/3 cup(?) poppy seeds
adequate water to make paste for poppy seeds
adequate water to cover potatoes
1/2 tsp cumin seeds
pinch turmeric
salt to taste
1-2 green chillies (serrano peppers are the best for this)

Method:
Preparation-- 
Peel potatoes and chop into small pieces but not too small. I usually get 12-16 pieces per potato.
Grind poppy seeds in spice grinder and pour into small bowl. Add enough water to make a paste but not too wet or too dry.
Chop up green chillies into thin rounds.

Cooking--
Heat oil in kadai. When it is hot, add cumin seeds.
Add potato pieces, salt, and turmeric and let them brown on the edges a little bit.
Then add the poppy seed paste. Mix in well and let cook for a couple of minutes.
Add just enough water to cover the potatoes, and cover and cook for 10-15 minutes on medium heat or until potatoes are soft enough to break with a wooden spoon and you have a mostly dry but slightly creamy texture to the posto paste.
Turn off heat, add green chillies, and mix through.

Notes:
My mother in law does not use turmeric and her posto is creamier than mine.