Soak the Poppy Seeds or Posto in clear water for half an hour.

Create a thick paste using either a Shil Nora or a food processor.

Personally, I like to include a single green chili when making the paste.

Add a small amount of salt to the Poppy Seed Paste.

If you do not have access to a Shil Nora or food processor, you can use the dry jar of a mixer grinder to make the paste by adding water.

Thoroughly wash the Potatoes.

Remove the skin.

Cut them into small cubes and place them in water.

It is necessary to soak the potatoes, otherwise, they will turn a dirty light brown color.

Now, heat up 3 tablespoons of oil in a deep pan.

Temper it with  the Onion Seed or Kalo jeera.

Add the Potato cubes.

Fry them on a medium flame for 3-4 minutes or until the Potatoes soften slightly.

Next, add a pinch of salt and mix it in, along with the green chilies.

Cook for 2 minutes.

Include the Poppy seed paste and mix it in.

Continue cooking until the raw smell of the Poppy Seed paste is completely gone.

Add 1 cup of water to cover the potatoes and then cover the pan with a lid.

Cook until the potatoes have completely softened, adjusting the water if necessary.

Adjust the thickness of the gravy according to your preference. I personally like a medium-thick gravy.

Once it is done, add 1 tablespoon of Mustard oil and mix it in.

Serve aloo posto hot with steamed rice and Biulir Dal.