Aloo Posto

Aloo Posto is a classic Bengali dish made with potatoes (aloo) and poppy seeds (posto). It's a simple yet flavorful preparation that's often enjoyed with steamed rice.

Ingredients:

• 4 medium-sized potatoes, peeled and diced
• 3 tablespoons poppy seeds (posto)
• 2-3 green chilies, chopped (adjust to taste)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, for heat)
• Salt to taste
• Sugar to taste (optional)
• Mustard oil for cooking
• Fresh coriander leaves for garnish

Instructions:

1. Soak Poppy Seeds:

   • Soak poppy seeds in water for at least 2 hours or overnight. Drain the water.

2. Make a Paste:

   • Grind the soaked poppy seeds along with chopped green chilies into a smooth paste. You can add a little water if needed.

3. Prepare Potatoes:

   • Peel and dice the potatoes into small cubes.

4. Sautéing:

   • Heat mustard oil in a pan. Add mustard seeds and let them splutter.
   • Add diced potatoes and sauté until they are lightly browned.

5. Add Turmeric and Chili Powder:

   • Add turmeric powder and red chili powder (if using). Mix well.

6. Add Poppy Seed Paste:

   • Add the poppy seed and green chili paste to the pan. Stir well to coat the potatoes with the paste.

7. Cooking:

   • Cook on low heat, stirring occasionally, until the potatoes are almost cooked. You may need to cover the pan to help the potatoes cook through.

8. Season:

   • Season with salt and sugar (optional). Adjust according to your taste preferences.

9. Finish Cooking:

   • Continue to cook until the potatoes are completely cooked, and the poppy seed paste has coated them well. Add a little water if needed to prevent sticking.

10. Garnish:

    • Garnish with fresh coriander leaves.

11. Serve:

    • Aloo Posto is ready to be served. Enjoy it with steamed rice.

Tips:

• You can adjust the amount of green chili and red chili powder to your desired level of spiciness.
• For a richer flavor, you can add a dollop of yogurt or cashew paste to the pan while cooking the potatoes.
• Leftover Aloo Posto can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a little water if it seems dry.
• You can add the onion and green chili for a more specialized version.
• Some families in Bengal add a touch of sugar to balance the flavors. Feel free to experiment with a pinch to see if you prefer it.
• Adjust the spice levels and seasoning according to your preference.
• The use of mustard oil adds an authentic Bengali touch to the dish.

Aloo Posto is known for its unique flavor imparted by the poppy seeds.