Aloo Posto Bengali Poppy Seed Potatoes Recipes

ALOO POSTO BENGALI POPPY SEED POTATOES

Steps:

• Place the poppy seeds and water into a bowl and soak for 5 hours up to overnight.
• Drain the water off of the seeds, then grind them and the green chili into a smooth paste in a food processor, chutney grinder, or with a mortar and pestle.
• If needed, add additional water one tablespoon at a time to make the paste.
• In a large skillet, heat the mustard oil and nigella seeds for 1 to 2 minutes until aromatic.
• Add in the chopped potatoes and saute for 4 to 5 minutes until the potatoes are beginning to brown around the edges and are about 60% cooked through.
• Next, add in the turmeric powder and salt, and stir to combine.
• Add the poppy seed paste and mix well coating the potatoes. If you want more heat, add in sliced green chilies at this point.
• Simmer over low heat until all liquid has evaporated. If it seems too dry, you can add water by the tablespoon to create the consistency of gravy you prefer.
• Garnish with fresh sliced chilies and serve with rice.

ALOO POSTO RECIPE (POTATOES IN POPPY SEED PASTE)

Steps:

• To prepare Aloo Posto (Potatoes in Poppy Seed Paste), get prep with all the ingredients and start by soaking khus khus in enough water for 15-20 minutes.
• Grind soaked khus khus to make a fine paste and keep aside.
• Heat vegetable oil and mustard oil together in a Wok/Kadai (You can use any of them either).
• Add kalonji and wait till it crackles.
• Now add sliced onions if using, and then the green chilies. Sauté for a while and add potatoes and fry.
• After a while, add turmeric powder and mix well. Cook till potatoes start to soften.
• Add the khus khus paste and a little water, stir, and season with salt.
• Mix well and close the lid. Cook in low flame till khus khus thickens.
• Add finely chopped coriander and turn off the gas.
• Serve Aloo Posto hot with Rice, Bengali Luchi and Phalguni dal with a dash of lemon juice.

INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)

Steps:

• Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
• Peel the potatoes and cut them in 3/4 inch dice.
• Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
• Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
• Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
• Note: the whole chillies should only be eaten by those who know that they are doing.
• A Taste of India Madhur Jaffrey.