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Aloo posto (Aloo Posto Recipe (Potato in Poppy Seed Gravy))
You can adjust the amount of green chilies based on your spice preference.For a richer flavor, add a dollop of ghee or clarified butter before serving.Some variations include adding chopped onions, fried onions, or a pinch of garam masala.You can even use roasted poppy seeds instead of grinding them into a paste.
Equipment
- Blender or food processor
- Pan or kadai
- Spoon
- Spatula
- Knife
- Serving dish
Ingredients
- 2 tbsp white poppy seeds (posto) For the poppy seed paste
- 4 tbsp warm water For the poppy seed paste
- 300 grams potatoes (2 large), peeled and chopped into bite-sized pieces For the potatoes:
- 2 tbsp mustard oil For the potatoes:
- ½ tsp nigella seeds (kalonji) For the potatoes:
- ¼ tsp Turmeric powder (optional) For the potatoes:
- 2 green chilies (whole) For the potatoes:
- Salt to taste Sliced green chilies
- ½ to ⅔ cup water Sliced green chilies
- ¼ tsp sugar (optional) Sliced green chilies
- Chopped coriander leaves For garnish (optional):
- Sliced green chilies For garnish (optional):
Instructions
- Make the poppy seed paste: Soak the poppy seeds in warm water for 2 hours. Drain and grind into a smooth paste with a little bit of the soaking water (around 4 tbsp) using a blender or food processor. Set aside.
- Heat oil and temper: Heat mustard oil in a pan or kadai over medium heat. Once smoking slightly, add the nigella seeds and fry for a few seconds.
- Cook the potatoes: Add the chopped potatoes and mix well with the oil and nigella seeds. Sauté on low heat for 5-7 minutes, stirring occasionally, until partially cooked and slightly golden around the edges.
- Add spices and poppy paste: Sprinkle with turmeric powder (if using) and salt. Add the green chilies and poppy seed paste. Mix well to coat the potatoes evenly.
- Simmer and adjust: Add water and bring to a simmer. Cover the pan and cook for 10-15 minutes, or until the potatoes are tender. Adjust the consistency by adding more water if needed.
- Finishing touches: Taste and adjust salt or add sugar (optional) for a slight sweetness. Garnish with chopped coriander leaves and sliced green chilies (optional).
- Serve: Serve hot with steamed rice, roti, or paratha.
Video
Notes
- You can adjust the amount of green chilies based on your spice preference.
- For a richer flavor, add a dollop of ghee or clarified butter before serving.
- Some variations include adding chopped onions, fried onions, or a pinch of garam masala.
- You can even use roasted poppy seeds instead of grinding them into a paste.