Potatoes in Poppy Seed Paste (Aloo Posto)
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Poppy seeds (khus khus) | 1 cup |
| Potatoes (peeled and chopped) | 2 medium |
| Onion (thinly sliced) | 1 large |
| Nigella seeds (kalonji) | 1 tsp |
| Green chilies (slit lengthwise) | 2 |
| Oil | 2 tsp |
| Mustard oil | 2 tbsp |
| Turmeric powder | 1/2 tsp |
| Salt | To taste |
| Fresh coriander leaves | 2 tbsp (chopped) |
Instructions:
-
Prepare the Poppy Seed Paste:
- Begin by soaking the poppy seeds (khus khus) in water for 15-20 minutes to soften. Once soaked, grind them in a blender to form a smooth paste. Set this aside.
-
Cook the Aloo Posto:
- Heat the oil and mustard oil together in a deep pan or wok (kadhai). Once the oil is hot, add the nigella seeds (kalonji) and let them splutter for about 10 seconds.
- Add the thinly sliced onions and sauté them until they turn soft and translucent.
-
Add the Potatoes and Spices:
- Now, add the green chilies and chopped potatoes to the pan. Sauté for a minute, ensuring the potatoes are well-coated with the oil and spices.
- Sprinkle turmeric powder over the potatoes and mix well. Continue to cook for about 5-6 minutes, stirring occasionally.
-
Combine the Paste and Simmer:
- Once the potatoes begin to soften, add the poppy seed paste to the pan. Stir everything together, adding a little water to create a smooth consistency for the curry.
- Season with salt according to taste. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors of the poppy seed paste and spices.
-
Finish and Garnish:
- Once the potatoes are tender and the oil begins to separate from the paste, remove the pan from the heat. Garnish with freshly chopped coriander leaves.
-
Serve:
- Serve this delicious Aloo Posto with steamed Bengali dal (lentils) and fluffy rice for a traditional, comforting meal.
Tips:
- For extra flavor, you can add a pinch of sugar to balance the richness of the mustard oil.
- If you like a spicier version, feel free to add more green chilies.
- This dish pairs wonderfully with any simple dal and is a great accompaniment to lunch or dinner.
Nutritional Information (Approximate):
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 kcal |
| Protein | 3 g |
| Carbohydrates | 30 g |
| Fiber | 4 g |
| Fat | 8 g |
| Sodium | 200 mg |
Why You’ll Love It:
Aloo Posto is a quintessential Bengali dish that’s both comforting and full of flavor. The combination of mustard oil and poppy seeds creates a unique, earthy taste that’s both nutty and slightly spicy. The soft potatoes absorb the spices and paste, making each bite a delightful treat. It’s a great way to enjoy a simple, flavorful vegetarian meal that’s perfect for lunch or a light dinner.
