Preparation Time: 15 minutes
Soak the Poppy Seeds: Soak 4 tablespoons of poppy seeds in warm water for about 10-15 minutes. Grind to a Paste: Drain the water and grind the soaked poppy seeds with 1-2 green chilies to make a smooth paste. You may add a little water to help with grinding.
Heat the Oil: In a pan, heat 2 tablespoons of mustard oil until it starts to smoke. This gives a distinctive flavor. Add Nigella Seeds: Once the oil is hot, add 1/2 teaspoon of nigella seeds (kalonji) and let them splutter for a few seconds. Cook Potatoes: Add the diced potatoes and sauté them for 5-7 minutes until lightly golden. Add 1/4 teaspoon of turmeric powder (optional) for color and continue stirring.
Add Poppy Paste: Once the potatoes are slightly golden, add the poppy seed paste to the pan. Stir well to coat the potatoes. Season and Cook: Add salt to taste and about 1/2 cup water. Cover the pan and let the potatoes cook on low-medium heat for 10-15 minutes until they are tender and the water is absorbed. Adjust Texture: If you prefer a drier consistency, cook uncovered for a few more minutes to reduce any excess water. Serve hot: Aloo Posto is traditionally served with steamed rice and can be enjoyed with dal or Bengali-style fried items.
