Bengali Aloo Posto: Potato in Poppy Seed Paste

Tender potatoes simmered in a rich poppy seed paste with fresh chilies, creating a deeply savory and aromatic vegetarian dish.

Cuisine: Indian

Category: Indian

Prep: 25 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 large (about 1 lb/450g), peeled and cut into 1-inch cubes Potatoes
• 1/4 cup (30g), soaked in 1/2 cup warm water for 10 minutes Poppy seeds
• 1 medium, finely chopped Onions
• 2, finely chopped Green chilies
• 1 tbsp, minced Ginger
• 1 tsp, minced Garlic
• 1 medium, chopped Tomatoes
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin seeds
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 2 tbsp, chopped Cilantro

Instructions

1. Step 1: In a blender, combine soaked poppy seeds and their water, blending until smooth. Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a pot over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add onions and cook until golden, about 5 minutes. Stir in minced ginger and garlic, cooking for 1 minute until fragrant.
3. Step 3: Add chopped green chilies and tomatoes, cooking until tomatoes break down, about 5 minutes. Stir in turmeric and poppy seed paste, mixing well.
4. Step 4: Add potato cubes and 1 cup water. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
5. Step 5: Season with salt and cook for 2 more minutes. Garnish with cilantro and serve hot with rice.