Aloo Posto/ Potato in Poppy Seed

19 February 2015

Aloo Posto/ Potato in Poppy Seed

Aloo Posto/ Potato in Poppy Seed

19 February 2015
Prep Time
15
Cook Time
20
Serves
2 Person
Type
Cuisine
Origin

This is the other half of Koraii’r Dal – Aloo-posto, but this dish, as I find most potato dishes, complete on it’s own. Especially the thick paste like poppy seed curry with it very simple flavors is enough to finish a bowl of rice for me. Maybe it’s a Bengali thing, unless and until we mash things into rice and lick our fingers, the taste of food is not complete.

This is very simple as long you consider making a paste of poppy seeds simple. You will need the traditional mortar and pestle though, as the seeds are so fine it is difficult to make into paste. But you can always try.

 

Utensil/ Appliance

A large kadahi/ frying pan

Ingredients

Potato: 2 large chopped into 3/4 inch cubes

Mustard oil: 1 tbsp + 1 tsp raw for garnish

Poppy seeds: 2 tbsp soaked in 2 tbsp warm water for 10 minutes and then made into a smooth paste

Turmeric: 1/4 tsp

Indian 5 spice: 1/4 tsp

Water: 1/2 cup, 120 ml

Green chillies: 1-2 chopped as per your spice quotient

Method

In the frying pan, heat the oil and then add the 5 spice. Let it sizzle for 30 seconds and then add potato, salt & turmeric and stir fry for 2-3 minutes. Then add the poppy seed paste and mix well. Add the water, bring to boil, simmer and cook under cover for 10 minutes or till the potato is cooked. Once cooked transfer to a serving dish and garnish with chopped chillies and raw mustard oil. Serve hot or cold with warm rice.