Peel the potatoes, cut into cubes, wash and keep aside.

In a strainer add the poppy seeds, wash under running water. Now grind the poppy seeds in a food processor with green chilies, and water. The paste will be thick, not watery. So, stop the food processor in between, and keep adding a little amount of water. At the end, you’ll get a smooth thick paste, keep aside.

Heat oil in a deep frying pan/kadai. Add the cubed potatoes, fry over medium heat until golden in colour, remove and keep aside.

Next, temper with the nigella seeds. Add sliced onion (if using), sauté until light brown.

Add the potatoes, turmeric powder, salt, and poppy seeds paste. Mix well and add some water just to cover the potatoes, not more than that.

Cover, and cook over medium heat until the potatoes are done. The gravy of this dish would be on a thicker side.

Add sugar, mix well, and cook uncovered for 2-3 minutes more. Remove from the heat.

Serve as a side with steamed rice and dal.