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Bengali aloo posto (potatoes with poppy seeds)

A super easy, quick and delicious Bengali recipe of potatoes cooked with poppy seeds paste. This one is most Bengalis much loved vegetarian recipe
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Bengali, Indian
Calories: 204
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 medium potatoes diced
  • 4 tbsp poppy seeds
  • 5-6 fresh chilis
  • 1 dried red chili
  • 1 tbsp paanch phoron*
  • 1 tsp turmeric powder
  • 4 tbsp mustard oil
  • salt to taste

Equipment

  • Shallow cooking pot with lid

Method
 

  1. Soak the chilis and poppy seeds, in water, for at least 30 minutes thereafter strain and grind to a smooth paste, using 2-3 tablespoons of water. Keep it aside
    "Bengali aloo posto (potatoes with poppy seeds) - www.kitchenmai.com"
  2. Heat the oil, over medium flame until it smokes. Add the dried chili and paanch phoron. Once the mustard seeds in it crackle, add the potatoes, turmeric and salt
    "Bengali aloo posto (potatoes with poppy seeds) - www.kitchenmai.com"
  3. Stir fry these until the potatoes get a light brown colour on them
    "Bengali aloo posto (potatoes with poppy seeds) - www.kitchenmai.com"
  4. Add in ½ cup of hot water, cover and cook the potatoes on a medium flame until 90% cooked
    "Bengali aloo posto (potatoes with poppy seeds) - www.kitchenmai.com"
  5. Next add the poppy seeds paste along with 2-3 slit chilis (optional) and mix in gently. Reduce the heat to medium-low, cover and cook
    "Bengali aloo posto (potatoes with poppy seeds) - www.kitchenmai.com"
  6. Once the potatoes are cooked completely switch the flame off and drizzle a spoon of mustard oil
    "Bengali aloo posto (potatoes with poppy seeds) - www.kitchenmai.com"
  7. Serve your yummy Bengali aloo posto with a bowl of steamed rice and dal. Enjoy!
    "Bengali aloo posto - www.kitchenmai.com"

Notes

  • *Paanch phoron is a Bengali whole spices mix of onion seeds (kalonji), cumin seeds (jeera), mustard seeds (rai), fenugreek seeds (methi) and fennel seeds (snauf)
  • The aloo posto is a semi-dry side dish recipe. However, if you'd like to make a gravy of it increase the amount of water to be added in step 4 by another 1/2 cup
  • 1 cup = 250 milliltres
  • tbsp - tablespoon
  • tsp - teaspoon