Recipe: Bengali Aloo Posto / Potato with Poppy Seed Gravy / Aloo Khasakhas

Aviary Photo_131476458514496205

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Serves: 4

Ingredients

  • Poppy seeds: 1/4 Cup
  • Cumin seeds: 1/2 Teaspoon
  • Ginger: 1/2 teaspoon, crushed or chopped
  • Green chili: 2
  • Potato: 3 medium sized
  • Water: As required
  • Mustard Oil / any cooking oil: 1/2 Tablespoon
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 teaspoon
  • Salt: 1 teaspoon or as required
  • Sugar: 1/4 Teaspoon or as required
  • Turmeric Powder: 1/4 Teaspoon (optional)

Method

  • Soak Poppy seeds and cumin seeds in water for 5 minutes. Drain the water and grind them with ginger and chili to a smooth paste. Use little water while grinding, if required.
  • Wash, peel and cut the potatoes in small cubes.
  • Heat oil in a pan, add Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds). Sauté for 20-30 seconds.
  • Add chopped potatoes, salt, turmeric powder. Stir well. Sprinkle few drops of water and cover it till potatoes are almost cooked (85%).
  • Add the poppy seeds paste and 1/2 cup of water.
  • Mix well and cook for 3-4 minutes or till potatoes are completely done.
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