Aloo posto is a delicacy that you see on the Sunday special lunch menu of all Bengali homes. It is a classic Bengali recipe using potatoes and poppy seeds. Most Bengali recipes have two dominating flavours, mustard and poppy seeds. This easy potato recipe belongs to the second category. The main spice used in Aloo Posto is 'postu' or dry poppy seeds. A thick paste of the same is used to cook the potatoes for this easy potato recipe.
This an quintessential Bengali recipe that you need to learn from your mothers and grandmothers. Definitely not one of those fashionable recipes carried by cookery books or expert chiefs. This Indian potato recipe is traditional and very specific to its region. So if you have come online for a really special piece of delicate cooking this is a good choice.
Ingredients For Aloo Posto:
1. Potatoes: 5-6 (sliced into small pieces)
2. Onions: 2 (sliced)
3. Green chillies: 4 (paste)
4. Posto or poppy seeds: (2 tablespoons)
5. Onion seeds or Kalounji: 1 teaspoon
6. Turmeric: 1 pinch
7. Mustard oil: 1 tablespoon
8. Bay leaves: 2
9. Salt as per taste
Procedure For Making Aloo Posto:
- First of all you need to soak the poppy seeds in water for at least 2 hours or else they won't grind well. The result will a grainy paste with potatoes.
- Cut the potatoes small enough for them to cook without much of water because this is a dry side dish.
- Grind the posto or poppy seeds and green chillies in a blender with sufficient water to form a thick paste.
- Heat oil in a deep pan and when it is pipping hot add the bay leaves and onion seeds for tempering.
- Add the chopped onions after a minute and saute them till they are just about translucent.
- Pour in the potatoes after this and fry them crisply. Just when the potato starts smelling fried, add the paste of poppy seeds and green chillies.
- Sprinkle salt and turmeric powder, stir well. Cover and cook it for 5 minutes.
- If it gets really dry then add just half a cup of water. And continue to cover and cook for another 3-4 minute on low flame.
Aloo posto is best enjoyed with steamed rice and masoor dal.