The Unadulterated Aloo Posto - Potatoes in Poppy Seed Paste

My Paternal Grand Parents have 11 Grand Children, so yes I have my own Brother and 9 first cousins from my Father’s side. I grew up in a joint Family and all my Cousins with their families gathered during all family functions, those were days of untroubled light hearted untainted fun, days which are etched  in our hearts forever.

All of us agreed on one common meal, some Kalai-er Dal and Aloo Posto with steaming Plain Rice - simple.  Any other delicacy comes second when it comes to this meal for all of us.

Today I share with you a recipe, closest to my family and all our hearts, Aloo Posto. Aloo is Potato and Posto is Khus Khus or Poppy Seed paste. It is unbelievable how good this simple combination can taste. I will share the recipe of Kalai er Dal (Urad Dal) in another post.

Here is what you will need:

Potatoes – 3-4 medium – cubed like shown in the picture

Poppy Seeds – 5 heaped tsps

Green Chillies – split – 5

Dry Red Chillies – 4

Cumin Seeds – 1 tsp

Mustard Oil – 2-3 tbsp

Salt to taste

I do not add any Sugar to this. Neither do I add any Turmeric Powder , though the Mustard Oil gives a Yellowish hue.

Method:

·         Cube the Potatoes like shown in the picture, soak them in some water till you use them, they will develop black spots otherwise if not soaked.

·         Add the split Green Chillies to the Poppy Seeds and dry grind them in the smallest grinder of your Mixer. Add water little by little to this to get a thick consistency like in shown in the picture.

·         Heat Mustard Oil in a Pan.

·         Add Cumin seeds and let them splutter.

·         Add the Dry Red Chillies and let them sizzle for a minute.

·         Add the Potatoes and fry them for about 5 minutes.

·         Add the Poppy Seed paste.

·         Cook for a few more minutes.

·         Add Water as required, enough for the Potatoes to cook through.

·         Once Potatoes are done, make sure all the liquid has evaporated.

·         Plate the way you wish and serve with Plain white Rice and some Kalai-er Dal – as simple as that.