Aloo Posto (Potatoes And Poppy Seeds)

Aloo posto is nothing but a preparation of potatoes in a paste of poppy seeds. It tastes delicious and is a very famous Bengali dish. It is often eaten along with rice and lentils. It is very easy to prepare. I like potatoes in any form. I’d heard of aloo posto but had never tried it. Mainly because the traditional preparation uses mustard oil with a very distinctive taste and aroma. As I don’t use oil, Hari was reluctant to make this as he believed it was a huge compromise. But I finally convinced him and both of us were delighted with the end result.
This delicious dish is a must for any potato lover. Go ahead and prepare it at the earliest. I’d be delighted to receive your feedback.

Aloo Posto

1/2 kg potatoes, washed and cubed (no need to peel)
2 tbsp poppy seeds (khahakhas, kasa kasa), soaked in 1/4 cup water
1 tbsp mustard seeds (sarson, kadugu)
1/2 tsp turmeric power (haldi, manjal podi)
1 tsp panch phoron (fenugreek seeds, nigella seeds, cumin seeds, mustard seeds and fennel seeds in equal proportions)
2 bay leaves (tej patta, brinji elai)
1 large onion, chopped
1/2 tsp red chili powder
1/2 tsp coriander powder (dhania powder, kothamalli podi)
Unrefined salt to taste
1/2 cup water
Mix the poppy seeds and mustard seeds
Grind to a paste in 1/2 tbsp water
Set aside
Heat a wok and add the bay leaves and panch phoron
Roast for a few seconds
Add onion and continue to roast till translucent
Add the potatoes
Add the poppy seed paste to the potatoes
Add turmeric, chili and coriander powders
Mix well
Add 1/2 cup water and salt
Cook for 10-15 minutes, stirring occasionally
Remove from flame once the potatoes are done
Serve hot with red/brown/millet rice and lentils

Leave a Reply

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

You are commenting using your 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 )

Connecting to %s