Bengali Aloo Posto Potatoes With Poppy Seeds 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.

BENGALI ALOO POSTO (POTATOES WITH POPPY SEEDS)

Steps:

• 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
• 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
• Stir fry these until the potatoes get a light brown colour on them
• Add in ½ cup of hot water, cover and cook the potatoes on a medium flame until 90% cooked
• 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
• Once the potatoes are cooked completely switch the flame off and drizzle a spoon of mustard oil
• Serve your yummy Bengali aloo posto with a bowl of steamed rice and dal. Enjoy!

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.