Aloo Posto – Bengali Recipe
Aloo posto is an all-time Bengali classic dish that showcases the perfect blend of spices. The preparation of this flavourful dish leans more towards the quality of potatoes used, green chillies along with nigella seeds to enhance its taste. With the help of the aromatic nutty flavor of roasted poppy seeds, this Bengali posto recipe adds good texture to the gravy.
Even though this recipe is plain and simple in nature, it is still capable of raising much passion among most Bengalis. Listed below are the ingredients to be used to prepare this lip-smacking posto bengali dish.
Ingredients:
- 800gms baby potatoes
- 60gms poppy seeds
- 2 tbsp Doctor’s Choice Kachi Ghani Mustard Oil
- 1 heaped tsp nigella seeds
- 2 green chillies slit lengthwise
- ½ tsp turmeric powder
- 150ml water
- ½ tsp sugar
- Salt to taste
- Extra chillies for garnish (optional)
Method:
- Soak the poppy seeds in water for two hours. Strain and add it to the grinder along with 2 green chillies and 75g water. Grind it into a paste and keep aside
- Peel the potatoes and cut them into cubes. Slice the onions and keep them aside
- Heat Doctor’s Choice Kachi Ghani Mustard Oil in a pan. Once smoking and pale yellow, add the chopped onions to the pan. Fry until lightly coloured.
- Temper the oil with dried red chillies and black jeera. Add the potatoes and fry upto 5 minutes. Avoid making the potatoes too brown in color. Look forward to mixing regularly.
- Add the poppy seed paste with salt and sugar. Cook on a low heat until the aroma of the poppy seeds fades away.
- Continue to cook on a low heat until the potatoes are soft. Make a note to keep adding some water to avoid the potatoes from sticking to the pan.
- Garnish the dish with 2 slit green chillies and 1 tsp of Doctor’s Choice Kachi Ghani Mustard Oil.
- To enhance the flavor of this aloo posto bengali recipe, add the fried onions and give it one final stir.
- Serve with hot rice and dal or rotis.
