Aloo posto is a traditional Bengali dish made with potatoes (aloo) and poppy seeds (posto) as the main ingredients. The potatoes are cooked in a thick paste made from ground poppy seeds, green chilies, and mustard oil, and seasoned with spices such as turmeric and cumin. It is a vegetarian dish and often served with rice or bread.
Ingredients:
- Potato – 3 Big
- Kalonji – 1/2 to 1 Teaspoon
- Mustard Oil 2 Teaspoon
- Salt for taste
- 3-4 Green Chilli
- Turmuric 1/4th Teaspoon
- Poppy seeds 3 Teaspoon
Instructions:
- Soak 3 tablespoons white poppy seeds in ¼ cup water overnight.
- Drain all the water and put it in grinder along with 1 green chilli
- Grind to a fine paste. Add more water if required while grinding.
- Now peel and cut 2 large potatoes in to medium small cubes
- Take kadai and heat 2 tablespoons mustard oil in medium flame.
- Lower the flame and add ½ teaspoon kalonji and roast it for a minite.
- Add the chopped potatoes and mix with oil and kalonji.
- On a low flame saute the potatoes, stirring at times, till they are half done.
- Then sprinkle ¼ teaspoon turmeric powder and salt over the potatoes.
- Add the poppy seeds paste and two whole green chilies and add some water.
- Close the lid and let it cook completely.
- The consistency should be dry