Add all the ingredients for the poppy spice paste in a food processor and mix to a thick paste. (Consistency of the paste should be very similar to that of hummus.)

Set aside.

In a wok, heat the mustard oil just until smoking point.

Add the onion slices and the green chilli peppers and fry over medium flame till golden brown.

Add the diced potatoes and fry for 5-6 mins.

Add the poppy spice paste to the fried potatoes and fry for 5-6 mins on low flame.

Sprinkle the turmeric powder and mix well for a minute or so.

Add salt to taste.

Cook, covered, on a medium flame for 10 mins.

Remove from heat and serve with steamed basmati rice.