How to make classic Bengali Aloo Posto for lunch

When it comes to vegetarian classics of Bengal, Aloo Posto is an integral part of the list that one cannot neglect. It is a comfort dish of Bengali cuisine cooked in a creamy paste of white poppy seeds (posto). It’s loved for its mild, nutty flavour and minimal use of spices. Here's the simplest recipe that one can try at home.

3–4 medium potatoes, 3 tbsp posto seeds, 2 green chillies, 2 tbsp mustard oil, ½ tsp nigella seeds, salt to taste, ¼ tsp turmeric, and little water

Peel, wash, and dice the potatoes and set them aside in a bowl of water.

Also, soak poppy seeds in warm water for 20–30 minutes.

Grind the soaked seeds with green chillies into a smooth paste. Add a few drops of water only.

Now, heat mustard oil in a pan till it just smokes. Lower the heat and add kalonji seeds.

Next, add potato cubes, salt, and turmeric and stir well. Cover, and cook on low till potatoes are almost tender.

Add the poppy seed paste, mix gently, and cook uncovered on low heat.

Cook till oil lightly separates and potatoes are perfectly soft. Serve hot with rice or luchi for the perfect taste.

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