Indian Bengali Potatoes With Poppy Seeds (Aloo Posto)

• 6 small potatoes, firm (1 1/2 lb/700g)
• 6 tablespoons vegetable oil
• 3 whole red chilies
• 1/2 cup white poppy seeds, ground (2 oz/50g)
• 1/2 teaspoon ground turmeric (2.5 ml)
• 1/4 - 1/2 teaspoon red chili powder (cayenne pepper)
• 1 teaspoon salt
• 3 fresh hot green chili peppers

1. Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
2. Peel the potatoes and cut them in 3/4 inch dice.
3. Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
4. Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and saute this past until it turns a medium brown colour.
5. Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
6. Note: the whole chillies should only be eaten by those who know that they are doing.
7. A Taste of India Madhur Jaffrey.

potatoes, vegetable oil, red chilies, ground, ground turmeric, red chili powder, salt, green chili peppers

Taken from www.food.com/recipe/indian-bengali-potatoes-with-poppy-seeds-aloo-posto-198854 (may not work)