Aloo Posto Recipe | Potatoes with Poppy Seed

Aloo Posto, is an authentic traditional Bengali recipe where potatoes are cooked with poppy seeds. As the name suggests, is made by cooking potatoes with a spiced poppy seed paste and certain specific spices.

Of course aloo means potatoes and posto means poppy seeds in Bengali language. Bengali kitchens will always have two ingredients- mustard oil and white poppy seeds.

It is the ultimate comfort food when it comes to the food preference of a Bengali and equally appreciated by Bengalis from the eastern part as well.

This Aloo posto is a classic example of how just a few ingredients can yield a creamy spiced potato dish

This is a dish that is eaten all season but especially during summer. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep.

It is a delicious dish to eat with steaming hot rice or roti along with a dal on the side. I personally like to pair it with crispy parathas.

Ingredients:

• 4-5 large potatoes
• 5 tbsp. poppy seeds
• 2-3 green chillies
• 2 tbsp. Mustard oil
• 1 tsp. Nigella seeds (kalonji/kalo jeera)
• 1 tsp. mustard seeds
• ½ tsp. turmeric powder
• ½ tsp. cumin powder
• A pinch of sugar
• 2 tsp. Ghee (optional)
• Salt to taste

Procedure:

1. Soak the poppy seeds in half cup of hot water for at least 30 minutes. The longer the poppy seeds are soaked; easier it would be to grind them in a paste.
2. Wash and peel the potatoes. Dice them into small cubes and soak them in water till required for cooking.
3. When making the Poppy seeds paste (after soaking), add green chillies and grind using very little water.
4. Heat the mustard oil in a wok or pan. Temper with Nigella seeds and mustard seeds, allow it to splutter.
5. Add potatoes along with salt, cumin powder and turmeric powder. Put the lid on and let the potatoes cook for 3-4 minutes. Open, add about ½ cup of water, stir and cook for a further of 8-10 minutes, just till the potatoes are almost (but not fully) done.
6. Now, add the poppy seeds paste (you may use a tbsp. of water to swirl around in the blender jar), coat the potatoes with it and let it cook for a further for 5-7 minutes.
7. Finally, check if the potatoes are cooked properly (but not mashed up), add sugar and let it cook uncovered for a few minutes till the liquid is evaporated. And it has become a semi-dry dish. Turn off the gas.
8. Serve Aloo posto with some ghee on top. Or some raw mustard oil if you like.