Aloo Posto is a delicious Bengali recipe generally eaten as a dry accompaniment to a meal of rice and curries or luchi. This is an ever popular dish hailing originally from West Bengal but equally appreciated by Bengalis from the eastern part as well. Posto or Poppy-Seeds or Khas Khas is a popular ingredient for several dishes in Bengal.
Potato,1 inch cubes – 5-6 medium
Posto seeds (poppy seeds) – 7-8 table spoons
Water to grind posto seeds – 1/2 cup
Turmeric powder – 1/2 teaspoon
Onion seeds(kalonji) – 1/2 tsp
Mustard oil – 3 tablespoon
Salt to taste
Sugar – 1/2 teaspoon
Soak poppy seeds overnight and grind them in a mixer with ½ cup water, 2 green chilies. It should be a thick consistency and fine paste. Heat the oil in a pan. Add 1/2 tbsp and slit green chilis. Add potato pieces and cook on medium heat for five minutes.
When the aloo starts browning, add posto paste. Keep stirring for a minute. Add half a cup of water. Cover the lid and cook on low heat till the potatoes are almost done. Add salt, sugar and stir the aloo without mashing them or breaking them.
Garnish with green chilis and serve hot.