Aloo posto is one of the quintessential recipes in a Bengali kitchen. I learned it from a friend who married into a Bengali family. The only change I did was to replace mustard oil with regular oil. If you want the true authentic taste, use 1 tbsp of mustard oil instead of vegetable oil.
Until I heard of aloo posto, the use of khus khus or poppy seeds, for me, was limited to thandai. But when Neha so insisted that I should try it, I bought a packet of posto and conveniently forgot about it (for months!). Last night I wanted to try something new and when I looked to find some inspiration in my pantry, I found this unopened packet of khus khus. And so aaloo posto it was!
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 2
5 Potatoes, peeled and cut into 1/2 inch cubes
4 tbsps Poppy seeds (khuskhus/posto) soaked in 1/2 cup water for 30 mins
1 tbsps vegetable oil
1 tsp mustard oil
1/2 tsp Onion seeds (kalonji)
1 dried red chilli
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
A pinch of sugar
- Heat mustard oil in a non stick pan till it smokes. Switch off heat.
- Drain and grind khus khus to a fine paste.
- Add vegetable oil to the mustard oil and heat. Once the oil is hot add dried red chilli and onion seeds. Sauté.
- Add potatoes and mix well. Cover and cook for 5 minutes with occasional stirring.
- Add khus khus paste, salt, red chiili powder and turmeric powder and mix well.
- Add a little water (about 1/4 cup). Cover and cook again till the potatoes are done.
- Serve hot with paranthas.