Reema sent me this recipe for Bengali Aloo Posto ages ago (over a year back, to be precise). I had to first get some poppy seeds from India because apparently they are not available (aka banned) in Singapore. Poppy seeds are said to induce a high and generally make you sleepy if you take it in large quantities. Although this aloo posto disappoints in that regard, there’s a payasam / payesh they make in Karnataka that is said to have this effect, and that’s next in my agenda 😉
Looking for more Indian potato recipes? Then check out this Punjabi aloo gobi recipe, potato soya chunks masala, or these baked garlic potato wedges, one of my favourite evening snacks.
Poppy Seeds
Poppy seeds are also used in Kerala cooking, although sparingly. It is a good substitute for coconut (definitely not in flavour but in consistency) and I used to make this chicken curry with poppy seeds / khus khus that was such a hit that each time we bought chicken at home, which was rarely, I would insist on making this dish with some of it.
Soaking is necessary to get the seeds rolling. Always soak in warm water for 15-20 mins before proceeding with the rest of the recipe.
Kalonji
Meet kalonji. It looks a lot like black sesame seeds but kalonji is actually Nigella, or black caraway or popularly known in Bengal as Kala Jeera (black jeera). I have no relationship with these seeds, mind you. I am using them for the first time in this dish and they give a nice crunch to the aloo posto. Ah, the joys of experimenting.
Bengali Aloo Posto (Potato in Poppy Seed Paste) Recipe
Ingredients:
3 medium potatoes, cut into 1″ cubes
2-3 tbsp khus-khus / posto / poppy seeds
1 tbsp mustard oil (I used normal cooking oil)
1 tbsp kalonji / kala jeera / nigella seeds
2 Green chillies, slit (I used 3 dry red chillies since I was out of green chillies)
1 tsp ghee
A pinch of sugar
Salt to taste
Instructions:
1. Soak the poppy seeds in 1 cup warm water for 15 to 20 minutes. Drain (use a tea strainer, the seeds will stick to your fingers and generally annoy you) and grind to a smooth paste. Add water by the tsp while grinding if it gets too thick.
2. Heat the oil in a pan and add the kalonji. Fry for about 2 mins. Then add the potatoes and cook for 5 mins, stirring frequently to avoid burning. Make sure that your flame is kept to medium.
3. Now add the poppy seed paste and the red chillies, broken into halves (or the green chillies which is what you should actually be using). Fry for 3 mins and then top off with about a cup of water and cook covered for 10-12 mins until the potatoes are cooked through.
4 .Stir in salt and sugar. The mixture should be thick and the poppy seeds paste should be sticking to the potato pieces by now.
5. Remove from fire, stir in the ghee and serve warm with rice.
The flavour was like nothing I had ever tasted. We immensely enjoyed this simple dish although next time I think I would make sure I add green chillies or maybe throw in a couple more red chillies.
kalonji means onion seeds. sabjabasil seeds are used in falooda
wow. this is entirely a new recipe for me. looks so good. yummy snaps too.
Hi Nags,
I had recently tried a slightly diff version of aloo poshto as they had shown it on chak le India on NDTV good times. Though its a is li'l subtle for my spice loving mallu palette, it sure does taste good.
Prathibha
I want this now!! one of our classics and an all time favorite.
Sounds interesting and new to me!!!!
Looks yummy 🙂
I have always wanted to make this as i have heard a lot about aloo posto, thanks for the recipe, bookmarked! Love the last pic, looks very inviting!
This looks really great Nags…am very proud of you 🙂 My mom makes super Aloo Posto…I so miss it! A variation she does (which I believe is the secret to the great taste) is she fries some julienned onions in the oil first…fries them nicely, & then adds the potatoes & rest of he stuff. She also ads a lil tomato puree to the fried onions…the extra tang along with the sweetness of the sugar & the heat of the chillies….heavenly!!!
Looks lovely and makes me miss home even more. Another popular variant is using Ridge Gourd along with potato. Skin and cut the ridge gourd into small pieces. Heat 1 tsp of oil, add the gourd, a bit of salt, mix well and cover and cook, till the gourd is soft. No need to add water, just keep the heat low. What we often do is, cook ridge gourd, cook potato in the same way (with little water), and fry the poppy paste till a reddish color, keep everything aside. Heat oil, add chopped onion, mix turmeric powder, red chilli powder, dhania powder and jeera powder which is half the quantity of dhania powder. Fry till oil separates, add the potato, ridge gourd and poppy seeds. Add little hot water, few green chillies, balance salt and sugar and cook till it is thick. top with some ghee