Bengalis love alu posto. It is such a comfort food and so simple to make. My hubby loves posto so much that he can eat it day and night 365 days a year!
Posto is poppy seeds, we make a paste of poppy seeds and use. Various other vegetables can be made with posto like dharosh (lady’s finger) posto, jhinge (ridge gourd) posto, Lou (bottle gourd) posto, potol (pointed) gourd, begun (brinjal) posto, pyaaz (onion) posto.
Though I love alu posto I get bored with cooking and eating the same thing. I like to do variation to the traditional recipes for a change in taste. Here addition of onion and tomato has given the dish a little more flavor, tanginess and moistness.
- Potato 4 large, diced
- Onion 1 medium
- Tomato 1 large
- Poppy seeds 3 tablespoon
- Sesame seeds 1 tablespoon
- Nigella seeds 1/2 teaspoon
- Turmeric powder 1/2 teaspoon
- Salt as per taste
- Mustard oil
- Take mustard oil in kadai, add nigella seeds and onion slices.
- Once the onion turn translucent add the tomatoes.
- Cover and cook till tomatoes turn mushy.
- Add the potatoes, salt and turmeric powder.
- Mix well, cover and cook till the potatoes are soft. Stir in between.
- In the meantime, dry grind the posto and sesame seeds.
- Add little water, chopped green chillies and grind to a smooth paste.
- Once the potatoes are cooked add this paste and mix well.
- Cook until the raw smell of poppy seeds go. Add little water to mix everything well.
- Keep stirring to prevent it from sticking to the kadai. Add little more mustard oil and mix well.
- Once it starts releasing oil it’s done.
- Keep it covered before serving with white rice for a hearty meal.
- Add posto paste only once the potatoes are cooked, if you add it before, the potatoes will not get cooked.
- You may drizzle mustard oil before turning of the flame for more flavor and richness.