Best Indian Bengali Potatoes With Poppy Seeds Aloo Posto Recipes

ALOO POSTO BENGALI POPPY SEED POTATOES

Aloo Posto Bengali Poppy Seed Potatoes image

A richly seasoned aloo posto is the ultimate combination of tender potatoes and a unique posto or poppy seed paste gravy. A delicious vegan or vegetarian side or main dish.

Provided by Katie Hale

Number Of Ingredients 10

Ingredients

3 tbsp White poppy seeds
1 green chile
1/2 cup water
2 large potatoes (chopped)
2 tbsp Mustard oil
1/2 tsp nigella seeds
1/2 tsp Turmeric powder
1 tsp salt (more or less to taste)
1/4 cup water (as neded for gravy)
1 green chile (sliced for garnish)

Steps:

Place the poppy seeds and water into a bowl and soak for 5 hours up to overnight.
Drain the water off of the seeds, then grind them and the green chili into a smooth paste in a food processor, chutney grinder, or with a mortar and pestle.
If needed, add additional water one tablespoon at a time to make the paste.
In a large skillet, heat the mustard oil and nigella seeds for 1 to 2 minutes until aromatic.
Add in the chopped potatoes and saute for 4 to 5 minutes until the potatoes are beginning to brown around the edges and are about 60% cooked through.
Next, add in the turmeric powder and salt, and stir to combine.
Add the poppy seed paste and mix well coating the potatoes. If you want more heat, add in sliced green chilies at this point.
Simmer over low heat until all liquid has evaporated. If it seems too dry, you can add water by the tablespoon to create the consistency of gravy you prefer.
Garnish with fresh sliced chilies and serve with rice.

Nutrition Facts : Calories 243 kcal, Carbohydrate 34.1 g, Protein 4.4 g, Fat 10.3 g, SaturatedFat 1.2 g, Sodium 775 mg, Fiber 5.2 g, Sugar 4.6 g, ServingSize 1 serving

INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)

Indian Bengali Potatoes With Poppy Seeds (Aloo Posto) image

Poppy seeds, like sesame seeds, add a wonderful nutty taste to foods. Bengalis grind them and use them in quantity with vegetables like potatoes and cauliflower to provide a thick clinging sauce. The result is unusual and quite superb. This potato dish may be served with most Indian meals. It could also be served with roast lamb, lamb chops or with grilled (broiled) or roasted chicken. Note: Cauliflower may be cooked in exactly the same way. Break it into flowerets first. I bought white poppy seeds at the Chinese grocery store.

Provided by Olha7397

Categories Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 small potatoes, firm (1 1/2 lb/700g)
6 tablespoons vegetable oil
3 whole red chilies
1/2 cup white poppy seeds, ground (2 oz/50g)
1/2 teaspoon ground turmeric (2.5 ml)
1/4-1/2 teaspoon red chili powder (cayenne pepper)
1 teaspoon salt
3 fresh hot green chili peppers

Steps:

Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
Peel the potatoes and cut them in 3/4 inch dice.
Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
Note: the whole chillies should only be eaten by those who know that they are doing.
A Taste of India Madhur Jaffrey.