½cupwhite poppy seeds powder (posto)check the instructions for details
1poundpotatoes500 g
2tablespoonsmustard oil
½teaspooncumin seeds
½teaspoonnigella seeds (kalonji)
2whole dry red chilies
1teaspoonsalt or to taste
2-3green chiliesslit into half
Instructions
Make Poppy Seeds Powder
Making fine poppy seeds powder or paste in small quantities is not possible using the modern appliances and hence, I grind them in a big batch. I use a little to make the recipe and freeze the remaining powder to use later.
Add ½ cup of white poppy seeds to a grinder and grind to make a fine powder.
Measure out 4 tablespoons of powder and freeze the remaining for later use.
Prepare The Potatoes
Peel the potatoes and cut them into ½-inch cubes.
Cover the cubed potatoes with water otherwise, they will turn black from oxidation.
Make The Sabzi
Heat mustard oil in a pan over medium-high heat.
Once the oil is hot, add cumin seeds, kalonji seeds, and dry red chilies and let them crackle for 3-4 seconds.
Drain the water from the cubed potatoes and add them to the pan. Saute for 2-3 minutes.
Now add 4 tablespoons of poppy seeds powder, salt, and green chilies to the pan along with ½ cup of water and mix well to coat the potatoes with the mixture.
Reduce the heat to low.
Cover the pan with a lid and cook until the potatoes are tender and the raw smell of poppy paste is gone. Stir a few times in between.
Remove the lid and cook uncovered until the sabji is almost dry.
Some people also add turmeric powder to their recipes but I don’t. Feel free to add it if you wish to.You can also add Panch Phoran for tempering instead of only cumin seeds and kalonji.Make sure the poppy seeds are fresh. They get a very stale smell if they are kept for a long. I always store poppy seeds in the refrigerator. This way their shelf life increases a lot.Instead of making a powder, you can also make poppy seed paste. In fact, traditionally, a paste of these seeds is used to make this dish. But since it is easier to powder them than make a paste using modern appliances, I have switched to the powder version.To make poppy-seed paste, soak 1.8 oz (50 g) of white poppy seeds in ½ cup of hot water for two hours. Strain and add them to a grinder jar, along with 2 green chilies and 3.4 oz (100 ml) water. Grind to make a smooth paste. You can use this paste in place of the powder in this recipe of aloo posto.Always make this Bengali aloo dish in mustard oil for the traditional flavor. If it's not available, then you can use any cooking oil.