Alu posto - Bengali potato curry with poppy seeds

Recently one of my friends point out that I missed the most popular vegetarian recipe of Bengal in my blog. Aloo Posto or Bengali potato curry with poppy seeds is a comfort food for every Bengali. This is an excellent example of how a simple food with few ingredients can be very popular and tasty. Posto or Poppy-Seeds or KhasKhas is a popular ingredient for several dishes in Bengal, particularly in the districts of Bankura, Birbhum and Burdwan etc. Each of the districts of West Bengal has its unique way to prepare this dish. I have described here the way I prepare it every day. May be in future I will post another way of preparing the same.

Preparation Time: - 30 min

Cooking Time: - 30~35 min

Servings: - 3~4 persons

Ingredients:- 

1. 4 medium Potatoes
2. 4 tbsp Poppy seeds / KhusKus / Posto
3. 3 slitted Green Chili ( you can use more if your taste permits )
4. 1 tsp Paanchforon / Black Jeera – I prefer Paanchforon (Bengali five spices)
5. 3 tbsp Mustard oil – It gives the aroma of authentic Bengali preparation but you can use any vegetable oil
6. Pinch of Turmeric powder
7. Salt and sugar to taste. Sugar is optional and I do not prefer it.

Preparation:-

1. Soak the poppy seeds in water for 30 min.
   
2. Peel and cut the potatoes in approximately ½ inch cubes. Soak in water for sometime so that they do not discolor.
   
3. If you have a Sil Nora then use it to make a paste from the poppy seeds. You can use a food processor or dry container of mixer grinder to do the same. Use little water to make the paste a smooth one. If you are spice lover you can put a green chili in the blender with poppy seeds. You can add a pinch of salt also.
   
4. Heat mustard or vegetable oil in kadai or non-stick pan in high heat.
5. Add paanchforon in the oil along with a slited green chili.
   
6. When the spices splutter turn the burner to medium flame and add the potatoes.
7. Add pinch of salt and turmeric powder to the potatoes and sauté for 5 min to slightly soften them. Be cautious not to deep fry the potatoes.
   
8. Pour the poppy seeds paste and add one more green chili.
9. Mix well and continue cooking in low heat so that the poppy seeds paste uniformly covers the potatoes. You can add sugar here if you want.
   
10. Add 1 cup of water and continue cooking with the lid ON for about 15 minutes till the potatoes are well done.
    
11. You can adjust the gravy according to your preference.
    
12.  To follow the traditional way of Bengali cooking you can sprinkle 1 tbsp of mustard oil just before turning the burner off.
    

Now your delicious alu posto is ready to serve your taste-bud. Oh! I can smell the pungent yet tempting aroma of it.

Serve this with plain rice and any Lentil. I also prefer it with Brinjal fry and fish curry.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.