ALOO POSTO is a traditional Bengali recipe, where cubed potatoes are cooked in a poppy seeds gravy. No meal is complete without this simple, yet delectable dish. This is my version of this all time popular and favorite curry. It is cooked in mustard oil to get that authentic touch and flavor. You can relish it with rice, chapatti, paratha or poori. Adding turmeric powder and coriander leaves are optional. I omitted the former but added the latter as it is my personal favorite. So check out the step by step pictorial recipe to prepare this regional Bong delicacy.
- 2-3 med. size Potatoes, cubed
- 2 tbsp. + 1 tsp. mustard oil
- 1 dry red chili, broken
- 1/2 tsp. nigella seeds
- 1/3 cup cashew nut / poppy seeds
- 1 tsp. salt or to taste
- 1/2 tsp. sugar
- 2-3 green chilies, slit
- 1 tsp. coriander leaves (opt)
Soak the cashew nuts in lukewarm water for 15-20 minutes and then grind along with 1/4 cup water into a smooth paste. Keep aside.
Heat oil in a pan and temper with one dry red chili and nigella seeds. Sauté for a few seconds.
Add the potatoes and sauté for 4-5 minutes on a medium flame.
Now add the cashew paste, salt to taste and sugar. Mix everything well.
Add 1 cup of water and the slit green chilies. Bring it to a boil and simmer, covered on low flame till the potatoes are tender and the gravy is thick.
When done, drizzle 1 tsp. raw mustard oil and garnish with coriander leaves. Cover and set aside for 4-5 minutes.
Serve with either rice, chapattis, paratha or luchi (poori).
Note - I had to make use of cashew paste instead of poppy seeds as the latter is unavailable at my place of residence.
Heat oil in a pan & temper with one dry red chili & nigella seeds. Sauté for a few seconds.
Add the potatoes and sauté for 4-5 minutes on a medium flame.
When done, drizzle 1 tsp. raw mustard oil & garnish with coriander leaves. Cover & set aside for 4-5 minutes.
