The ever popular classic Bengali vegeterian dish which almost every Bengali just swear by. The trick to this dish is the timing of adding the 'posto bata' or poppy seed paste to the pan. And the taste of mustard oil that is added at the end also makes it that delicious. The dish could be dry, however, we like the gravy version of it, which is a signature dish of my aunt or 'baramasi'.
Add mustard oil to a pan. When it is hot, add slit green chilli and cubed potatoes. Add salt and turmeric and fry for 30 seconds.
Add a cup of water and let the potatoes gets cooked. Add some more water if you want your gravy a bit thin.
When potatoes are almost cooked check for seasoning and adjust the salt. Now add the poppy seed paste and green chilli paste mixed with a little water. Stir quickly.
Boil for just 20-30 seconds and remove from heat. Add a spoonful of mustard oil and keep covered for 15 minutes. This is to infuse the flavors of mustard oil into the curry.
Enjoy your aloo posto with plain rice.
Sending this recipe to Kolkata Food Blogger's ongoing event, "Durga Puja Bhuribhoj"
Ingredients
- Potatoes - 3, cubed
- Poppy seed paste - 3 tbsp
- Green chilli paste - as required
- Whole green chilli - 3-4, slit
- Mustard oil
- Salt
- Turmeric
Add mustard oil to a pan. When it is hot, add slit green chilli and cubed potatoes. Add salt and turmeric and fry for 30 seconds.
Add a cup of water and let the potatoes gets cooked. Add some more water if you want your gravy a bit thin.
When potatoes are almost cooked check for seasoning and adjust the salt. Now add the poppy seed paste and green chilli paste mixed with a little water. Stir quickly.
Boil for just 20-30 seconds and remove from heat. Add a spoonful of mustard oil and keep covered for 15 minutes. This is to infuse the flavors of mustard oil into the curry.
Enjoy your aloo posto with plain rice.
Sending this recipe to Kolkata Food Blogger's ongoing event, "Durga Puja Bhuribhoj"
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