The Indian poppy seed is smaller and off-white in color.They are mainly used to thicken curries. "Posto" is the Bengali word for "Poppy seeds" and they are found in countless Bengali recipes; "Aloo Posto" is the most famous.
Source:-India with Passion (by Manju Malhi)
White Poppy seeds, washed:- 4 Tbsp
Groundnut Oil:- 2 Tbsp
Mustard seeds:- 1 Tsp
White Potatoes:- 2 large ( Peeled, firm boiled, and cut into 3/4 inch cubes)
Ground Cumin:- 1 Tsp
Turmeric:- 1/4 Tsp
Green chili:- 1 (Finely chopped)
1) Soak the poppy seeds in 4 Tbsp hot water for 2 hours.
2) Drain and grind them with a pestle and mortar or in a blender into a coarse paste.
3)Gently heat the oil in a frying pan and add the mustard seeds.When they begin to sizzle, add the potatoes and fry for 10 minutes until they start to brown.
4)Then add the cumin, turmeric, and salt, followed by the poppy seed paste.Cook for minutes.
5)Mix thoroughly and then sprinkle over the green chilli.
Serve with rice and lentil dish or chapati/roti...Enjoy:)