Alu Posto

Alu posto is the most common form of poppy seeds use in Bengali cuisine, at times the potatoes are also replaced with ridge gourds, onions, aubergine, or even chicken.

 Ingredients:

• Potato chopped in cubes ~ 3 medium sized potatoes, peeled and cubed
• Poppy seeds (Khaskhas/Posto) ~ 5-6 heaped tbsp of the Poppy seeds paste or posto bata
• Green Chillies – 2-3
• Dry Red Chillies ~ 2 (optional)
• Whole Jeera (Cumin seeds) ~ 3/4th tsp loosely packed
• Salt
• Turmeric Powder
• Sugar ~ 1/2 tsp or none according to taste
• Oil ~ for Cooking
• Mustard Oil ~ 1 tsp of mustard oil to sprinkle on the top

Method:::

1. Grind the posto/poppy seeds to a fine powder. I use the coffee grinder which can be used to dry grind only. So afterwards I mix it with water to make a paste. The consistency of the paste should not be too watery. If you are wet grinding make a paste at one go.
2. Cut the potato in cubes and soak in water , else they develop black spots.
3. Chop or slit the green chillies.
4. Heat oil in a Kadai/Pan. Mustard Oil is preferred.
5. Add the whole Jeera/Cumin seeds and wait till they sputter. You can add 2-3 dry red chillies too.
6. Add the potato cubes in the oil with a pinch of haldi/turmeric powder.
7. Saute the potato lightly till they develop a golden tinge. Do not over or deep fry them.
8. Add the posto/poppy seeds paste
9. Cook on medium heat till the paste has uniformly coated the potatoes
10. Add little water (around 3/4 cup), adequate salt, and the chopped green chillies.
11. You can sprinkle very little sugar if you want.
12. Cover and cook till the potatoes are done. Also I make it dry so I wait for the water to dry up.
13. At this point you can add about 1 tsp of mustard oil and stir well before you remove from heat. Take care that the potatoes don't get mashed up though

Tips- Adding about 1tsp of mustard oil before you remove from heat, gives a magic taste into it..