Aloo Posto (Potato cooked in poppy seed paste) is a delicious & popular Bengali recipe generally eaten as a dry accompaniment with a meal of steamed rice and daal. This recipe finds a place with biulir daal (urad daal) in every other Sunday afternoon lunch at our home.
- 4-5 medium sized potatoes
- 4 tbsp poppy seeds / posto / khuskhus
- ¼ cup water (to make poppy seeds paste)
- 2 tbsp mustard oil
- 1 tsp panchphoron
- 1 bay leaf / tej patta
- 3 green chillies
- ½ tsp red chilli powder
- ½ cup water
- salt to taste
- Wash, peel and dice the potatoes into one inch sized cubes.
- Take a pan, boil water and steam the potatoes a little (ensure that the potatoes do not become too mushy). Keep aside.
- Soak poppy seeds in 1 cup of boiled water for 30 mins. Drain and put poppy seeds in a blender. Add 1 green chilli, ½ tsp salt and ¼ cup water and blend to form a smooth paste.
- Heat oil in a kadhai. Add bay leaf & panchphoron and let them splutter.
- Reduce the flame. Add the poppy paste, 2 green chillies, red chili powder and salt and stir fry for 3-4 mins.
- Add the semi-cooked potatoes to the poppy paste, mix well and again stir fry for 2-3 mins.
- Add water and cook till the water evaporates and the potatoes are done.
- Transfer in a serving bowl and serve hot with rice and daal.
Instead of steaming the potatoes, you can directly cook them with the poppy paste with enough water to cook the potatoes until tender.