Indian Bengali Potatoes with Poppy Seeds (Aloo Posto)

Name: Indian Bengali Potatoes with Poppy Seeds (Aloo Posto)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bengali Muslim (Dhaka & Kolkata)
Ingredients: 6 small potatoes; 6 tbsp vegetable oil; 3 whole red chilies; 0.5 cup white poppy seeds; 0.5 tsp ground turmeric (2.5 ml); 0.25 tsp red chili powder; 1 tsp salt; 3 fresh hot green chili peppers

Potatoes, white poppy seeds and red chilies come together in this dish, fragrant with turmeric and chilli and simmered on the stove.

1 hr · Serves 4 · Easy

Ingredients

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: easy

1
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.
2
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.
3
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.
4
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. A Taste of India Madhur Jaffrey.
10 min