Follow these steps for perfect results
Turmeric powder
Salt
to taste
Kalonji (Onion Nigella Seeds)
Green Chillies
slit
Poppy seeds
Coriander Leaves
chopped
Mustard oil
Onion
sliced
Sunflower Oil
Potatoes (Aloo)
diced
Soak poppy seeds in water for 15-20 minutes.
Grind the soaked poppy seeds into a fine paste.
Heat mustard oil and sunflower oil in a wok or kadai.
Add kalonji seeds and wait until they crackle.
Add sliced onions (optional) and green chilies.
Sauté for a while and then add diced potatoes.
Fry the potatoes until they are lightly browned.
Add turmeric powder and mix well.
Cook until the potatoes start to soften.
Add the poppy seed paste and a little water, stir, and season with salt.
Mix well, cover the lid, and cook on low flame until the poppy seed paste thickens.
Add finely chopped coriander leaves and turn off the heat.
Serve Aloo Posto hot with rice, Bengali luchi, and Phalguni dal with a dash of lemon juice.
Expert advice for the best results
Roasting the poppy seeds lightly before grinding can enhance their flavor.
Adjust the amount of green chilies according to your spice preference.
Serve with a side of yogurt or raita for a cooling effect.
Everything you need to know before you start
15 minutes
The poppy seed paste can be made a day ahead.
Serve hot in a bowl, garnished with fresh coriander leaves.
Serve with rice or roti.
Pairs well with dal or other vegetable dishes.
A side of lemon wedges enhances the flavors.
The acidity of the Riesling complements the richness of the dish.
A light lager won't overpower the delicate flavors.
Discover the story behind this recipe
A staple in Bengali cuisine, often prepared during festivals and celebrations.
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