Aloo Poshto (আলু পষ্ট, आलू पोश्तो) This recipe is very famous in Bengali houses, aloo means “potato” and poshto or posto means “poppy seeds”. Most of the Bengali cooking is has poppy seeds in them like the recipes from Karnataka. As know poppy seeds are rich in essential fatty acids, vitamins and many minerals. It helps in regulating many body functions. This recipe is very simple yet has the richness and flavor of poppy seeds.
Regional Dish: Bengal, Orissa, Bangladesh
Cuisine Style: Bangla| Cooking Time 25 mins| Take it with rice/roti | Type Curry | Shelf Life: 1 day| Quantity: 4 Servings.
Appx. Nutritional values calculated for 1 serving
Calories (160Kcals), Carbohydrates (45g), Protein (4.2g), Fat (6.5g).
- 6 potatoes peeled and cubed
- 3 tablespoon(s) poppy seeds (khus khus) roasted
- 3 whole dry red chilli(es)
- 2 green chilli(es)
- ½ teaspoon(s) turmeric powder
- 3 tablespoon(s) oil
- ½ cup(s) water
- salt to taste
- chopped fresh coriander to garnish
- Grind the roasted poppy seeds along with the green chilli(es) and a few tablespoons of water to a very fine paste. Keep aside. Heat half of the oil in a pan for 2 minute(s) till very hot. Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned. Drain on a paper towel and keep aside.
- Now, heat the remaining oil in the same pan. Add the whole dry red chilli(es) and turmeric powder. Fry briefly. To this, add the poppy seed paste and fry again on medium / low heat for 5 minutes till the oil has left the sides of the pan.
- Add now the fried potato cubes and mix well. Add water and salt. Stir, cover and keep on low heat for 15 minutes till the potatoes are soft.
- Garnish with chopped fresh coriander and serve with roti’s or steamed rice.
Variations: Poshto made with mixed vegetables., Poshto made with onions.