Aloo Posto (Bengali Potatoes in Poppy‑Seed Paste)

Ingredients

Method

1. 1

   Peel the potatoes and cut them into 3/4‑inch (2 cm) cubes.

2. 2

   Put the poppy seeds and 2 green chilies in a small bowl, cover with 60 ml (4 tbsp) warm water and let soak.

   10 min
3. 3

   Drain most of the soaking water into a measuring cup (reserve about 30 ml) and transfer poppy seeds and chilies to a small blender; grind to a smooth paste, adding up to the reserved 30 ml water if needed.

4. 4

   Heat the mustard oil in a 12‑inch (30 cm) heavy skillet or sauté pan over medium heat until it just starts to shimmer (if using mustard oil, you can heat until it smokes briefly then cool a few seconds to reduce raw bite).

5. 5

   If using, add nigella seeds to the hot oil and let them sizzle once (about 10 seconds).

6. 6

   Add the cubed potatoes, sprinkle the turmeric and half the salt, and toss to coat in the oil; sauté, stirring occasionally so the potatoes get lightly golden, about 4 minutes.

   4 min
7. 7

   Pour the poppy‑seed paste into the pan with the potatoes, add the slit whole green chili, the remaining salt, and 120 ml (1/2 cup) water; stir to combine.

8. 8

   Reduce heat to low, cover the pan, and simmer gently until the potatoes are tender when pierced with a fork.

   Check once at about 10 minutes and stir gently so paste doesn't stick.

   15 min
9. 9

   Uncover, turn heat up to medium, and cook, stirring, until the sauce thickens and oil (if any) starts to separate at the edges—about 3–4 minutes; taste and add sugar if the poppy seeds taste bitter.

   4 min
10. 10

    Remove and discard the slit whole chili (or leave if you prefer extra heat), sprinkle chopped cilantro if using, and serve hot.