What is my family’s view about this dish?? Answer is in favour of statistical analysis :-). So often(weekly once) I prepare aloo posto along with dal & rice for our lunch. Actually, this combo rocks for my family any time anywhere.
I am sharing the easiest & delicious recipe of Bengal. I have added onion in aloo posto, you can avoid it. But my suggestion would be try both way and take a final call when you make it for the third time:).
Aloo Posto/Aloo Pyang Posto/ Potato in Poppy Seed Sauce
Potato (Aloo) – 2 medium size, cut into cubes
Onion (Pyang) – 1 medium, Sliced
Green Chilli – 3-4
Poppy Seed Paste(Posto banta) – 1 cup
Dry Red Chilli – 2
Mustard Oil – 2 to 3 tablespoon + 1 teaspoon
Salt to taste
Soak poppy seed for half an hour and make a paste of it. Add dry red chilli while making the paste. Soaking of poppy seed results in good paste. Now heat oil in wok and add dry red chilli for seasoning. Fry the potatoes under medium flame by covering with a lid. When potatoes are half cooked add slice onion green chilli and salt. Cook till the onions become little brown in color.
Now it is time to add our main ingredient poppy seed paste.If require you can add little water. But cook well so that there should not be any raw flavour of poppy seed paste. Switch off the gas when the gravy becomes dry and addition one teaspoon of mustard oil on top enhance the taste of this dish. You can keep the gravy as well, it is upto your taste bud how would you like to have it.