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Aloo Posto - An Enormously Flavorful Potato-Poppy Seeds Dish
Aloo Posto is a favorite of Eastern India and a delicacy to rival most dishes in terms of sheer flavor and taste. Incorporating posto, or poppy seeds, with potatoes into such a wonderful and unique dish, that it has won the hearts of all who have tried this dish. It is made both on regular days as well as on special occasions.
I have not added any masala as posto has its own flavor and that is what is needed to dominate flavors of this dish. The aroma, while cooking, is so wonderful that it will definitely whet your appetite. I have also given an equally flavorful variation, the Aloo Jhinga Posto where jhingas are incorporated into the mix, and which results in a dish which has the wonderfully subtle flavors of the jhinga in it.
So let's first look at the recipe for Aloo Posto, and then, the variation, Aloo Jhinga Posto.
- 4 medium size aloo (potatoes)
- 50 gms posto (poppy seeds)
- 1 medium size onion
- 1/2 tsp ginger (finely chopped)
- 1/2 tsp garlic (finely chopped)
- 4 or 5 pinches of turmeric powder
- 1/4 tsp chilli powder
- 1 red chilli
- 2 green chillies (longitudinally cut in half)
- Salt (according to taste)
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 tbsp coriander leaves (finely chopped)
- 3 or 4 pinches of sugar
- 5 tbsp oil
1. Soak the poppy seeds in water for 2 hours, then, drain water through a tea strainer - the posto are finely grained seeds and they will remain in the strainer as the water drains off. Then, grind it finely into a paste by regularly adding little quantities of water as you blend this posto - do not add all the water at one time as it just won't grind into the desired consistency we want. By adding little amounts of the water while blending, you get the right consistency for the posto paste that we'll need for cooking it later - bear in mind that in your paste, you should not be able to detect the seeds while you finger through it.
.2 Cut the potatoes into half inch cubes.
3. Cut the onion finely.
Instructions for cooking
1. Heat the oil in a pan, and on a slow to medium flame, fry your potatoes till they turn golden in color, then remove these potatoes and keep them aside.
2. Now, in the same pan, add the mustard and cumin seeds, and then add the ginger and garlic. Fry these till they turn golden in color.
3. Add the chopped onion and stir fry till it turns transparent. Then, add turmeric and chilli powder, red and green chillies and stir it well.
4. Now, add your fried potatoes to this and stir fry. Then, add sugar and salt, the latter, according to your taste.
5. Add the posto paste to it and stir properly. Then, add half a cup of water and cover the pan with a lid and cook it for 10 minutes or till the potatoes get tender - you may add more water if you need. By this time, you will notice the potatoes and posto have gotten cooked and the texture of the dish has become thick.
6. While you may garnish the dish with coriander leaves, for this recipe, I have not done so, but its always a great idea.
7. Your delicious Aloo Posto is ready.
An awesome variation for this dish is where Jhinga or Ridge Gourd is added to the dish. For this, you'll need 200 gms of the jhinga, along with the rest of the ingredients.
Firstly, peel off the jhingas and cut them into half inch cubes, and add them after the onion is fried (Step 3 of the Instructions), and cook for 5 minutes with the lid on - then add the fried potatoes (as in Step 4 of the Instructions). Follow the rest of the Instructions.
Your immensely tasty Aloo Jhinga Posto is ready.
Whichever Posto dish you are making, these are both equally amazing and tasty. I love this dish and it has been in my family menu since I was a kid. This is actually a simple dish to make, no masala added, and it turns out best this way. Serve this with rotis, parathas or rice and you have a winner.
So, indulge in the flavors of these dishes, and enjoy.