Ever wondered how the simplest of ingredients can create the most comforting meals? Aloo Posto, a beloved dish from Bengal, is a perfect example. This dish combines potatoes with poppy seeds (Posto) to create a creamy, dreamy concoction that is both soothing and satiating. It’s a staple in Bengali households, often served with steaming rice for a simple yet sublime meal.
Aloo Posto Recipe
Equipment
- Grinder or mortar and pestle
- Frying pan or kadai
- Spatula
- Mixing bowl
Ingredients
- 4 medium-sized Potatoes peeled and cubed
- 3 tablespoons Poppy seeds (Posto)
- 2-3 Green chilies slit
- ½ teaspoon Turmeric powder
- 3 tablespoons Mustard oil
- to taste Salt
- ½ teaspoon Sugar optional
- Water as required
Instructions
- Prepare the Poppy Seed Paste: Soak the poppy seeds in warm water for about 10 minutes. Then, using a grinder or mortar and pestle, make a smooth paste of the soaked poppy seeds and green chilies. The paste should be fine and creamy.
- Cook the Potatoes: Heat mustard oil in a frying pan. Add the cubed potatoes, turmeric powder, and a pinch of salt. Fry them on medium heat until they turn golden and are almost cooked through.
- Combine with Poppy Seed Paste: Add the poppy seed paste to the potatoes in the pan. Season with salt and, if you like a hint of sweetness, add sugar.
- Simmer the Dish: Pour in a little water (just enough to cook the potatoes, not to make a gravy). Cover and simmer on low heat until the potatoes are completely cooked and the water has evaporated, leaving a thick mixture with the oil separating at the edges.
- Garnish and Serve: Garnish with slit green chilies for an extra kick. Serve hot with rice for a comforting meal.
Tips and Information
- The key to a great Aloo Posto is the consistency of the poppy seed paste. It should be smooth and not grainy.
- Mustard oil gives an authentic flavor to the dish, but if it’s not available, you can use vegetable oil.
- Be careful not to overcook the poppy seed paste, as it can turn bitter.
FAQs
Can I make Aloo Posto without mustard oil?
Yes, vegetable oil can be used, but mustard oil adds a distinct flavor.
How can I store leftover Aloo Posto?
It can be refrigerated in an airtight container for up to 2 days.
Is there a variation of this dish with other vegetables?
Yes, you can make Posto with other vegetables like ridge gourd (Jhinge Posto) or even with only poppy seed paste (Posto Bata).
Can I use poppy seed powder instead of making a paste?
The paste is preferred for its texture and flavor, but powdered poppy seeds can be used as a last resort.
How do I know when the potatoes are perfectly cooked in Aloo Posto?
The potatoes should be fork-tender, and the oil should start separating from the mixture.