It’s new year and there’s hardly a Bengali who wouldn’t crave for some lip-smacking aloo posto. Especially for the ones like me who are away from home, anyone offering us some traditional Bengali food sounds like a messiah.
While I thought, I’ll try out a buffet in one of the Bengali restaurants, with the past experiences, I know they’re no good. The food is overpriced and the taste is inexplicable. So, I decided to churn out some Bengalis delicacies at home. One of them is my favourite comfort food – aloo posto.
Here’s the recipe.
- Potatoes – 4 (peeled and diced)
- Posto (poppy seeds/khus khus) – 5tbsp
- Garlic – 4-5 pods
- Green chillies – 4-5
- Kala jeera (onion seeds/kalonji) – 1tsp
- Salt as per taste
- Mustard oil – 2tbsp
- Water as needed
1) Soak the poppy seeds in half a cup of water for an hour. Grind it with garlic pods and green chillies.
2) Heat one tablespoon of mustard oil in a pan. Add kalonji and fry for a few seconds.
3) Add the diced potatoes and sauté for 4-5 minutes.
4) Now add in the poppy seeds mixture, salt and stir well. Cook for 3-4 minutes.
5) Add a cup of water and let the potatoes cook on low heat.
6) Once the potatoes are cooked, allow the water to be soaked it by the potatoes.
7) Switch off the heat and pour one tablespoon of mustard oil on top of the curry. Serve hot with rice.
1) You can garnish it with coriander leaves, if you want.
2) Soak the poppy seeds for as long as possible because it takes time to grind properly.
3) You can also add some sesame seeds along with poppy seeds for flavour.