- 3 or 4 russet potatoes
- 2 tablespoons mustard oil
- ½ teaspoon panch phoron
- 1 small onion, chopped
- 2 or 3 green chilies, slit
- 1 teaspoon cumin-coriander powder
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ cup poppy seed paste
- Place the potatoes in a pot with water to cover and boil for about 6 to 7 minutes (the potatoes should be parboiled but not completely cooked through). Cool the potatoes, peel them, and cut into wedges and set aside.
- Heat the mustard oil in a wok or skillet on medium heat for about 1 minute and add the panch phoron and wait till it crackles. Add the onion and sauté lightly for about 3 to 4 minutes, till the onion is soft and translucent. Add the green chilies and cumin-coriander powder. Add the salt and the potato wedges and mix well. Cook, stirring well, till the potatoes are coated with the spices and begin to turn golden.
- Add the sugar, poppy seed paste, and ½ cup water and cook till the mixture is fairly dry (the moisture should dry out leaving a soft coating of the poppy seed paste over the potatoes).