Aloo Poshto is nothing but a poppy seed preparation. It’s a famous Bengali dish which is generally eaten with a Daal/Lentil supplement. It’s really easy to cook and very tasty. So don’t waste time and try it out. Today we cook aloo pape posto.
Sometimes the simplest of ingredients produces a fantastic gem of a dish which you savour for years to come. This Aloo Pape Posto is a classic example of how just a few ingredients can yield a creamy spiced potato dish. A staple in Bengali households and one of my all time favorite recipes. I have eaten this so many times at homes and served with dal, rice and some pickle; has always been (for me!) the best way to savour the flavours.
Most Bengali kitchens will always have two ingredients- mustard oil and white poppy seeds. The addition of mustard oil in this recipe brings out a lovely pungent flavour to the dish so if you are able to source mustard oil make sure to use it. The key to cooking this dish is giving the poppy seeds enough time to soak in warm water. It will ensure they grind to a fine paste. As the aloo posto cooks the water dries out slightly, so add a little more at the end if you feel it is too dry. You’re looking for a rich gravy that clings to the potato chunks.
50g – Poppy Seeds
100g – Potato
100g – Pape
1 pc – Red Chilli
1/2 tsp – Kalo Jira Powder
2 tsp – Mustered Oil
Salt as per taste
Step 1: Soak the poppy seeds in a bowl of hot water for 2 hours. Make sure the water covers all the poppy seeds. Using 4 tbsp of the soaking liquid add the poppy seeds to a blender and grind to a paste with red chilli. Set aside.
Step 2: Boiled potato and pape with little salt with 50%.
Step 3: Heat musterd oil in a pan over medium heat and add kalo jira.
Step 4: Now add boiled potato and pape anf fry it for 3-4 minutes.
Step 5: Then add paste poppy seeds and boiled in low flame for 4-5 minutes.
Step 8: Add some mustered oil and serve hot with any hot rice or roti.
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