Alu posto/ Potato in poppy seed paste

26 April 2009 2,360 views 10 Comments

Poppy seed is an integral part of the platter in all Bengali households. Preparations with poppy seeds mainly include vegan dishes, but there are also some dishes where poppy seeds are used with fish or meat. The love for poppy seeds among Bengalis started hundreds of years ago. Alu posto is the most common form of poppy seeds use in Bengali cuisine, at times the potatoes are also replaced with ridge gourds, onions, aubergine, or even chicken.

The herbal concoction of the seeds is also beneficial in treating all kinds of nervous disorders. Apart from consuming poppy seeds in its raw form or toasted on bagels and sweet breads, a paste made from the seeds can be used as a poultice in obtaining relief from swellings and joint pains. Finely ground powder made from poppy seeds can also be consumed to treat insomnia and diarrhea. Apart from adding flavor to food, poppy fields also present an added advantage of providing health benefits to the human body. It also supplies essential enzymes and fatty acids as a form of nutrition. In ancient days, athletes would consume or blend of poppy seeds with honey entwined to ensure strength and good health. The oil derived from poppy seeds is used in various cosmetic preparations for the head and skin as balms and conditioners.

Ingredients:

Potato (Alu): 4 medium sizes

Poppy seeds (Posto): 3 tablespoons

Nigella seeds (Kalo jeera): 1 teaspoon

Green chili (kancha lanka): 3

Turmeric powder (Halud guro): ½ teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Salt to taste

Preparation:

Make a soft fine paste of the poppy seeds and keep aside
Cut the potatoes into small square pieces
Heat oil in a wok over low flame, add the nigella seeds
Throw in the potatoes along with the turmeric powder, green chilies and salt
Pour in about a cup of water and let the potatoes get half cooked
Add the poppy seed paste and cook till the potatoes are well cooked
Pour in water if necessary

Take out of flame and serve with rice or chapattis.

Check for more updates on this blog, till then Happy Cooking and Happy Eating

10 Comments »

Ramya said:

Alu posto, is my fav I love this curry… its turned out well and great side…

[Reply]

# 27 April 2009 at 2:22 AM

Ramya said:

Aloo Posto has come out well… never used Nigella seeds, shall add it next time…

[Reply]

# 27 April 2009 at 2:23 AM

Subhie said:

never used nigella seeds be4 ..will try next time…ur aloo posto looks grt…

[Reply]

# 27 April 2009 at 7:45 PM

Priyameena said:

Simple and yummy Potato curry!!

[Reply]

# 27 April 2009 at 9:42 PM

prajusha said:

aloo curry looks yummy

[Reply]

# 28 April 2009 at 11:44 AM

poushali said:

wonderful dish…… well posto is ambrosia for ppl like me…….. its amazing

[Reply]

# 5 July 2009 at 10:34 PM

Welcome to Our New Site | Cook like a Bong said:

[...] are millions of Bengalis spread around the globe, who just want to taste mom’s alu posto or the chatni at the end of the afternoon meal. But most of us are not aware of the right [...]

# 10 July 2009 at 11:28 AM

suparna said:

hi,
I simply loved ur blog u have some really great recipes and event round ups u r doing a fab job!! keep up the same spirit
I shall make aloo poshto ur version today thanks, ur latest post of potol bhaja and dal to is fab!
Keep rocking!
TC

[Reply]

Sudeshna Banerjee Reply:
August 6th, 2009 at 1:38 PM

Suparna,
Thanks for the comment. . Please do let me know how it turned up, and if you make any customization to the spices please write it down here for me and our readers. That would be very helpful.

[Reply]

# 6 August 2009 at 10:51 AM

Natun Alur Niramish Dum - New Baby Potato Curry | Cook like a Bong said:

[...] Reading: Potato recipes at Cook Like a Bong – Chal diye Alur Dom, Alu Posto, Alu Bhindi Bhaja If you like this post, please consider linking to it or sharing it with others. [...]

# 8 March 2010 at 7:56 PM