Aloo Posto – Bengali Potato Poppy Seed Curry
Ingredients
- 4 teaspoons white poppy seeds
- 5 green chiles
- 1 tablespoon mustard oil
- 1 teaspoon black onion seed/nigella
- 12 oz. potatoes peeled and cut into large dice
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 2 teaspoons ghee
Instructions
- Soak poppy seeds in 1/4 cup water for 2-3 hours.
- Using coffee/spice grinder, grind the poppy seeds with the green chillies to form a paste.
- Heat oil in a deep skillet. Add nigella seeds and fry for 1 minute.
- Add potatoes and turmeric. Stir fry on medium heat for 5 minutes.
- Add cumin, 1/2 cup water and salt. Simmer on medium heat for about 10 minutes stirring occasionally, until all of the liquid has evaporated.
- Add poppy seed paste, sugar and 3/4 cup water. Simmer for another 20 minutes, stirring occasionally, until potatoes are cooked and fork tender.
- Add ghee and cook for 1 more minute.
Notes
If all the liquid has evaporated and the potatoes are still not fork tender, add a little more water 1/4 cup at a time, until the potatoes are cooked. It is meant to be a semi-dry curry.
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