Aloo Poshto is a traditional Bengali recipe, a very old one, and at the same time very popular too. So this recipe varies little bit from home to home. Some Bengalis cook this with turmeric powder and some are not. I ate both the versions, and didn’t find any significant difference between the two.
I grown up eating this with turmeric powder always, so I’m sharing my version here. The traditional recipe doesn’t call for onion. ‘Aloo Poshto’ is an onion free recipe. But few months ago when I was talking with Ma over phone she told me that I should cook this with some onion, it gives a good punch to the regular aloo poshto recipe. That time I was not very much convinced with the idea to add onion in my aloo poshto, but later when I tried I was very much impressed. The taste of onion gelled so well with potatoes and poshto that I just couldn’t tell you how delicious it is. You should also give this a try.
Aloo Poshto/Potatoes in Poppy Seeds Gravy
- Potato- 4 big sized (Peel, cut into cubes, wash & keep aside)
- Poppy seeds- 30g (approximately)
- Onion (optional)- 1 medium sized (chopped)
- Nigella seeds/kalojire/kalonji- 1/4 tsp
- Turmeric powder- 1/2 tsp
- Mustard oil- 4 tbsp
- Green chilies- 2
- Sugar- 1 tbsp
Wash and grind poppy seeds in a blender with green chilies and water. The paste will be thick, not watery. So stop the blender in between and keep adding little amount of water. Finally it will form a smooth thick paste. Keep aside.
Heat oil in a deep frying pan/kadai. Add the cubed potatoes, fry on medium flame till golden in color, remove and keep aside. Now temper with kalojire. Add chopped onion (if using), saute until light brown. Add the potatoes, turmeric powder, salt and poppy seeds paste (I used 2 and 1/2 tbsp hipped).
Mix well and add some water, not more than 1/2 cup at a time. Cover and cook until the potatoes are boiled. Keep checking in between. A thick gravy will formed, if you find that the gravy is drying and the potatoes need more time to cook, add some more water. When the potatoes are done add sugar, mix and cook uncovered for 2-3 minutes. Remove from heat.
Serve hot with steamed rice and dal.