If a title could be bestowed on potato (aloo), it would be ‘world’s favourite vegetable’. Its popular appeal lies in its incredible versatility. In this recipe, I have paired up potato with an unlikely ingredient: poppy seeds. Also known as posto in Bengali, poppy seeds (khuskhus) have a nutty flavour and impart a great texture to any dish. Although they have a reputation of being sleep-inducing, no one can match up to them when it comes to flavour. The more you ground them, the better they taste. Aloo Posto is a traditional Bengali dish in which diced potato cubes are cooked with a thick paste of poppy seeds, with a tempering of dried red chillies (sabut lal mirch). I have kept the recipe simple here, but additional spices like nigella (kalonji) can also be used to induce flavour. It is advisable to soak these white poppy seeds in warm water for a few minutes before grinding, as it gives them a soft and smooth texture. Aloo Posto can be served with dal and rice. It can also be served with chapattis. This delicious dish can satisfy your tummy and put you to a good sleep.
How to make Aloo Posto
|Potatoes (aalo) cubed||3-4 big|
|Poppy seeds (khuskhus)||3-4 table spoons|
|Green chillies (Hari mirch)||3|
|Cumin seeds (Jeera)||1 tea spoon|
|Dried red chillies (Sabut lal mirch)||2|
|Mustard Oil (sarso ka tel)||3 table spoons|
- 1. Grind the poppy seeds and green chillies into a paste with some water.
- 2. Cut potatoes in cubes. Heat oil in a pan and fry the potatoes till they turn golden brown. Keep aside.
- 3. In another pan heat 1 table spoon of oil. Add the cumin seeds and dried red chillies.
- 4. Stir well till they begin to crackle. Add the poppy seed paste and salt. Cook for 2 minutes.
- 5. Now mix in the potatoes, pour a dash of water and leave it to simmer for 7-8 minutes. Serve this with dal and rice.
- If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a blender.