Aloo peyaj posto

Aloo posto….. does it need an introduction??? Aloo posto with daal, gorom gorom bhaat is a sublime match for dupurer “bhaat ghum”. Aloo posto is that vegetarian dish which I guess is prepared once in few days in every bong’s house. Another posto dish which I had in Kolkata is peyaj posto or onion cooked in poppy seed paste. I being from North-Bengal, peyaj posto is not something very common there. So, I had it for the first time in Kolkata and off course needless saying ” I loved it”. So, which I often prepare at home is a hybrid of the two i.e. aloo peyaj posto. Try this aloo peyaj posto at home, and I am sure your family will love it.

Other posto recipes on my blog Chichinga posto

Course: Main course

Cuisine: Bengali(Indian)

Preparation time: 5 mins

Cook time: 20 mins

Servings: 4

Ingredients

• 3 medium sized potatoes cut in cubes
• 1 onion thinly sliced
• 5 tablespoons of posto/ poppy seeds
• 2 tablespoons of mustard oil
• 3-4 green chilies
• Salt to taste
• ¼ teaspoon of kalojeera/nigella seeds
• A pinch of turmeric powder

Directions

1. Soak the posto/poppy seeds in water for 30 minutes. After 30 minutes make a smooth paste of the posto.
2. Take a kadai, add oil and heat it.
3. Once the oil is hot, temper the oil with nigella seeds.
4. Add the potatoes to the oil and saute them on medium flame till the edges of the potato just turns golden.
5. Add the thinly sliced onions to the kadai and saute them for 2-3 minutes.
6. Gradually, add the green chilies, turmeric powder, salt, posto paste and about half a cup of water.
7. Cover and cook the potatoes completely on medium flame.
8. Reduce the water to desired consistency.
9. Turn off the flame. Serve the aloo peyaj posto with hot steamed rice and some daal on the side.

Step by step instructions to prepare aloo peyaj posto

Soak the posto/poppy seeds in water for 30 minutes. After 30 minutes make a smooth paste of the posto.

Take a kadai, add oil and heat it.

Once the oil is hot, temper the oil with nigella seeds.

Add the potatoes to the oil and saute them on medium flame till the edges of the potato just turns golden.

Add the thinly sliced onions to the kadai and saute them for 2-3 minutes.

Gradually, add the green chilies, turmeric powder, salt, posto paste and about half a cup of water.

Cover and cook the potatoes completely on medium flame.

Reduce the water to desired consistency.

Turn off the flame. Serve the aloo peyaj posto with hot steamed rice and some daal on the side.

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