Aloo Posto

Instructions

1. Dry roast the poppy seeds in a pan over low heat for a few minutes until they become aromatic. Be careful not to over-roast or burn them. Once done, allow them to cool.
2. Grind the roasted poppy seeds into a fine paste by adding a little water. This will form the base for your curry.
3. Heat the mustard oil in a pan over medium heat. If you're using mustard oil, allow it to smoke and then cool down slightly to reduce its pungency.
4. Add mustard seeds to the hot oil and let them sizzle.
5. Add the chopped green chilies and sauté for a minute.
6. Add the potato cubes and turmeric powder. Stir well to coat the potatoes with the spices.
7. Reduce the heat to low, cover the pan, and let the potatoes cook for a few minutes. Stir occasionally to prevent sticking.
8. Once the potatoes start to turn golden and are partially cooked, add the poppy seed paste and salt. Mix well.
9. Add a little water to achieve your desired consistency. Cover the pan and let it simmer on low heat until the potatoes are fully cooked and the curry thickens. Stir occasionally.
10. Once the Aloo Posto is ready, garnish it with fresh coriander leaves if desired.
11. Note- Serve Aloo Posto hot with steamed rice for a traditional Bengali meal. It's a comforting and flavorful dish with a unique nutty flavor from the poppy seeds.