Aloo Posto Recipe

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 2-2.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Aloo Posto - SK Khazana Recipe

• Medium potatoes peeled and cut into ½ cm cubes 4

• Poppy seeds (posto) soaked for 2 hours and drained 2 tablespoons

• Green chilli 1

• Mustard oil 2 tablespo to sprinkle

• Onion seeds 1 teaspoon

• Medium onion chopped 1

• Salt to taste

• Sugar 1/2 teaspoon

Method

Step 1

Transfer poppy seeds into a blender jar, add green chilli, add sufficient water and grind to smooth paste.

Step 2

Heat mustard oil in a non-stick pan, add onion seeds and sauté for a while. Add onion, mix and sauté till translucent.

Step 3

Add potatoes and mix well. Add salt and mix well. Cover and cook on low heat for 4-5 minutes.

Step 4

Splash some water, cover again and cook for 2-3 minutes. Add the prepared paste and 2 tbsps water and mix well.

Step 5

Add sugar and ¼ cup water and mix well. Cover and cook till potatoes are completely done.

Step 6

Transfer into a serving dish, drizzle some mustard oil and serve hot
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