Soak 50 grams of poppy seeds in water for 1 hour. After soaking, grind it into a smooth paste.
Heat 2 tablespoons of mustard oil in a pan. Add 1 teaspoon of nigella seeds and let them crackle.
Add 2 chopped green chillies and 500 grams of diced potatoes to the pan. Stir well and cook for 5-7 minutes on medium heat.
Add the poppy seed paste, salt to taste, and 1/2 teaspoon of turmeric powder. Mix well and cook for another 10-15 minutes on low heat until the potatoes are cooked and the flavours are well combined.
Garnish with fresh coriander leaves and serve hot.