Aloo Posto is a classic Bengali dish made with potatoes (aloo) cooked in a rich and creamy poppy seed paste (posto). It is a popular and flavorful vegetarian dish that is often enjoyed with steamed rice or roti. Here's a recipe to make Aloo Posto:
- 4-5 medium-sized potatoes, peeled and cubed
- 4 tablespoons poppy seeds (posto)
- 2 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 2-3 dried red chilies
- 1 bay leaf
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- Salt to taste
- Sugar to taste
- Water as needed
- Fresh coriander leaves for garnishing (optional)
- Soak the poppy seeds (posto) in water for about 30 minutes to soften them.
- Drain the water and grind the poppy seeds into a smooth paste using a blender or mortar and pestle. You can add a little water if needed.
- Heat mustard oil in a pan or kadai over medium heat.
- Add mustard seeds, dried red chilies, and bay leaf. Let them splutter and release their aroma.
- Add the chopped onions and sauté until they turn golden brown.
- Add ginger paste and sauté for a minute until the raw smell disappears.
- Add the cubed potatoes to the pan. Mix well with the spices and oil.
- Add turmeric powder, salt, and sugar. Mix everything together, ensuring the potatoes are coated with the spices.
- Reduce the heat to low and cover the pan. Allow the potatoes to cook for about 10-12 minutes, stirring occasionally.
- Meanwhile, in a separate pan, dry roast the poppy seeds over low heat for a minute or two until they release a nutty aroma. Be careful not to burn them.
- Remove the roasted poppy seeds from the heat and let them cool. Grind them into a fine powder using a spice grinder or mortar and pestle.
- Once the potatoes are cooked, add the ground poppy seed paste to the pan. Mix well.
- Add water, about 1/2 cup or as needed, to create a creamy consistency. Mix well.
- Cover the pan and let it simmer on low heat for another 5-7 minutes, allowing the flavors to meld together.
- Remove from heat.
- Garnish with freshly chopped coriander leaves, if desired.
- Serve Aloo Posto hot with steamed rice or roti.
Enjoy the rich and creamy Aloo Posto, a classic Bengali dish made with potatoes and poppy seed paste!
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