Name: Aloo Posto
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (50 grams) white poppy seeds; 1 teaspoon ghee, melted (optional); ½ teaspoon sugar; 2 teaspoons table salt; 5 small potatoes, peeled and cut into 1-inch (2½-cm) cubes; 2 small green chiles, stemmed and slit; ½ teaspoon kalonji (nigella; see Note); 2 tablespoons refined mustard oil (see Note)

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Posto is the Bengali word for “poppy seeds,” and while these seeds are very popular in Bengali cooking, this wasn’t always the case. In fact, there is some evidence that poppy seeds were originally grown in this East Indian state only for making opium.

Ingredients

¼ cup (50 grams) white poppy seeds
2 tablespoons refined mustard oil (se

Method

Soak the poppy seeds in 1 cup (200 ml) warm water for 15 to 20 minutes. Drain off excess water and put the poppy seeds in a spice grinder. Grind to a smooth paste. Set aside.