ALOO POSTO

Posto is the Bengali name of poppy seeds, and a part of Bengali cuisine. Aloo posto is a simple Bengali side dish made with potatoes cooked in a poppy seeds paste. The seasoning is also light with just salt and green chillies. You can however add pinch of turmeric powder if you wish to. To just say it is a simple side dish from Bengali cuisine, would be downplaying the importance of posto and especially aloo posto in a Bengali household. No Bengali kitchen is complete without posto in its spice cupboard. A saying goes like "You cannot keep away posto from Bongs".

Ingredients: 

1. Mustard oil - 2 tsp
2. Sugar - 1/4 tea spoon
3. Salt to taste
4. Potatoes - peeled and cut into cubes or fingers
5. Green chilli - 3-4 slit
6. Turmeric powder - a pinch  (optional)
7. Poppy seeds (Khuskhas or posto) - 3 tsp (soaked in 1/2 cup water)
8. Kalonji (kalo jeera) - 1/2 tea spoon

Process:

1. To make the posto paste, sieve the soaked poppy seeds into the smallest blender jar, add 2 chopped chilli (or as per your taste) and some water to help the grinding. Grind to a fine paste.

2. Heat mustard oil in a flat pan or wok. Bring it to a smoke at medium heat and then reduce the heat to low. Add kalo jeera to the hot oil When the seeds starts to sputter, add the potatoes and mix well. Cover and cook on low hear for 5 minutes.

3. Add the posto paste, turmeric powder, salt, sugar and slit green chillies. Add 1/2 cup water and mix everything well. Cover and cook for another 5-7 minutes on low heat. Occasionally stir in between to check if the water is sufficient and the potatoes are not sticking to the bottom of the pan. Cook until the potatoes are cooked through.

4. Aloo posto is basically a very thick gravy, if you want a thinner consistency add more water while cooking. Serve hot with steamed rice and dal.