Aloo Peyaj Posto
Sometimes the simplest of ingredients produces a fantastic gem of a dish which you savoir for years to come. This Aloo 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 my bong friends homes and served with daal, rice and some pickle; has always been (for me!) the best way to savoir the flavors.
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 flavor 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.
Benefits:
Dietary fiber the main ingredients of poppy seeds has vitamin B, and several important minerals such as iron, magnesium, calcium etc.
The benefits are so much so that, you can just stop worrying about anything else, and enjoy the dish.
How to make the curry?
Start with getting all the ingredients ready. Below are the main ingredients.
1) Poppy seeds (250 gms or as desired).
2) Mustard oil.
3) Green chillies.
4) Onion Seeds.
5) Potatoes.
6) Onions.
7) Tomatoes.
8) Turmeric powder.
Be prepared with all the above ingredients.
Step- 1: Making the poppy paste:
Making the poppy seeds paste is quite easy, soak the poppy seeds in a beaker for about 30 min- 1 hour, put it in a blender and make a thick paste, make sure not to have any un-blended seeds.
Step- 2: Frying the spices:
Take a pan, and warm some mustard oil to it, the initial step here goes into frying the potatoes, chopped and washed potatoes should be fried along with onion seeds nicely, fry it till the potatoes attain a red texture.
After the potatoes are well fried, add some chopped green chilies, chopped onions and tomatoes to it, and keep stiring it, add a pinch of turmeric powder to it to obtain the color, and finally add the poppy seeds paste obtained from step-1.
Add a bowl of water to the mixture for the gravy, now keep stiring it for couple of minutes without covering the pan.
Your dish is now ready to roll!. Enjoy it with rice/roti.
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