Potatoes with poppy-seed paste
Soft potato cubes coated in nutty posto and green chilli.
- Region:
- Bengal
- Prep:
- 15 min
- Cook:
- 25 min
- Difficulty:
- Easy
Method
- 1
Soak poppy seeds in hot water for 20 minutes; drain and grind with two chillies to a thick paste.
- 2
Heat mustard oil in a pan; add kalo jeera and the remaining slit chillies.
- 3
Add potatoes and salt; stir-fry for 4–5 minutes until the edges begin to turn translucent.
- 4
Stir in the poppy paste so every potato piece is coated.
- 5
Add water, cover and cook over low heat for 12–15 minutes, stirring gently once or twice.
- 6
Uncover and cook until the sauce clings to the potatoes; taste for salt and serve.
The story behind the dish
Aloo posto is a beloved everyday Bengali dish, especially associated with home cooking in West Bengal. Its short ingredient list highlights posto's distinctive nutty taste and the clean heat of green chilli.
