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.
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poshto is hard to grind in a mixergrinder.any suggesion?
Vandana,
Have you tried grinding with little water and some chilies in a wet grinder? I hope that helps.
hi sudeshna
your idea worked!thanks!
Hi Vandana,
Thanks a lot for the comment. :). Hope your enjoyed it
Regarding grinding anything to a paste; always grind in a dry grinder without a drop of water till the spice, either mustard or Poppy Seed or any other spice, will be grinded throughly & you will find fine oily grinded substance.
Then add water as you need & grind again. You will get the best homogeneously grinded spice.
A Small tips from daily personal cooking experience!!
I discovered your blog from Facebook. The recipies are really good.The recipies and the process are authentic, just the way made at home.
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
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.
wonderful dish…… well posto is ambrosia for ppl like me…….. its amazing
aloo curry looks yummy
Simple and yummy Potato curry!!
never used nigella seeds be4 ..will try next time…ur aloo posto looks grt…
Aloo Posto has come out well… never used Nigella seeds, shall add it next time…
Alu posto, is my fav I love this curry… its turned out well and great side…