Aloo Posto – Potatoes in poppy paste curry

DSC_0340

Bengali’s love for food is conspicuous and even more renowned is his love for ‘Aloo Posto’. Posto / Poppy seeds / Khus Khus is a must have in our kitchens and every Bengali household will have a frequent serving of aloo posto – potatoes in poppy paste curry with musur dal – red lentil soup (for the recipe click here) and rice for lunch before moving on to the other courses of the meal.

So it is no surprise that ours is a family of posto lovers. And my husband – well back at home, he always keeps aside a small portion from his serving to have it at the end of his meal after he has had chicken / fish / eggs (Can you believe it???). When it is just the two of us, we avoid the traditional four course meal (or maybe more). Its usually just one dish along with rice/roti and maybe dal.

DSC_0348

I guess it was high time I posted this recipe in my blog so today when lunch called for preparing it I got some shots of it quickly. The best part is it needs minimum preparation, the only that I can think of is the grinding of the seeds and the chopping of potatoes. Here is the recipe for the well known ‘Aloo Posto’.

Ingredients:

  • Potato, cut into small cubes – 3 medium sized
  • Posto/poppy seeds – 4 tbsp
  • Oil – 1 tbsp or adjust according to your preference.
  • Kalonji/Nigella seeds – 1/4 tsp
  • Green chillies – 4 to 5 slit lengthwise (or according to your taste)
  • Turmeric powder – 1/4 tsp
  • Salt – to taste
  • Sugar, optional – a pinch or to taste
  • Water – as required

DSC_0338 - Compressed

Method:

  • Grind the poppy seeds to make a fine paste. I usually dry grind them first in my grinder, then add a few drops of water (just enough to make a fine paste) and continue grinding. Do not add too much of water. If you want you could grind some green chillies along with this for extra hotness.
  • Heat oil in the pan on a medium flame.
  • Once hot add the nigella seeds; as they splutter add the slit green chillies and the cubed potatoes.
  • Sprinkle some salt and turmeric mix well. Keep sautéing for a while.
  • Once the potatoes start getting a light golden color add the ground paste.
  • Mix well till the paste coats all the potatoes.
  • Add some water (as required) and cover and let it cook. I usually add 1 cup of water since I like the potatoes to be well cooked (almost mushy). You  may like to have the final dish a little dry or a little moist, so add water according to your preference. If the water is drying up and the potatoes are not yet done, you can add some more water to it.
  • Once the potatoes are well cooked, check for spices. Adjust salt / add more green chillies if required.
  • Add sugar if you want; usually many bengalis would add a pinch of sugar to it but I generally do not.
  • Serve it with plain musur dal and rice.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s