Bengali Delight: Step-by-Step Aloo Posto Recipe for an Exquisite Poppy Seed Potato Dish

 

Aloo Posto is a delicious Bengali dish made with potatoes and poppy seeds. It's a flavorful and comforting dish that can be served with steamed rice or Indian bread (roti). Here's a step-by-step method to make Aloo Posto:

Ingredients:

4 medium-sized potatoes, peeled and cut into small cubes

4 tablespoons poppy seeds (khus khus)

2-3 green chilies, finely chopped (adjust according to your spice preference)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (optional, for extra spiciness)

2 tablespoons mustard oil (you can use any cooking oil if mustard oil is not available)

Salt to taste

Water, as needed

For the tempering:

1 tablespoon mustard oil (for tempering)

1/2 teaspoon nigella seeds (kalonji)

1 dried red chili (optional, for garnish)

Instructions:

Soak the poppy seeds: Take the poppy seeds in a bowl and add warm water to it. Let it soak for about 30 minutes to an hour. Soaking the poppy seeds softens them, making it easier to grind them into a paste.

Grind the poppy seeds: After soaking, drain the water from the poppy seeds and transfer them to a blender or a mortar and pestle. Grind them into a smooth paste by adding a little water. The consistency should be like a thick, smooth paste.

Prepare the potatoes: Peel the potatoes and cut them into small cubes. Wash them under running water to remove any excess starch.

Heat oil in a pan: In a deep-bottomed pan, heat 2 tablespoons of mustard oil until it starts to smoke. Then, reduce the heat to medium.

Add the potatoes: Add the cubed potatoes to the hot oil and sauté them for a few minutes until they are lightly golden on the edges.

Add spices: Now, add turmeric powder, red chili powder (if using), and salt to the potatoes. Mix well so that the spices coat the potatoes evenly.

Cook the potatoes: Cover the pan with a lid and let the potatoes cook on medium-low heat until they become tender. Stir occasionally to prevent them from sticking to the bottom of the pan.

Add the poppy seed paste: Once the potatoes are cooked, add the ground poppy seed paste to the pan. Stir well to combine the paste with the potatoes.

Cook the Posto: Cook the mixture on low heat for another 4-5 minutes. If it gets too thick, you can add a little water to achieve the desired consistency.

Prepare the tempering: In a separate small pan, heat 1 tablespoon of mustard oil. Add the nigella seeds (kalonji) and dried red chili to the hot oil. Let them sizzle for a few seconds until aromatic.

Add the tempering: Pour the tempering over the Aloo Posto and give it a gentle stir, ensuring the spices are well mixed.

Garnish and serve: Your Aloo Posto is now ready! Garnish it with some chopped green chilies and serve it hot with steamed rice or Indian bread.

Enjoy this flavorful and traditional Bengali dish!