Bengali Aloo Posto

Ingredients

• 800gms baby potatoes peeled
• 60gms poppy seeds
• 2 tbsp mustard oil or vegetable oil
• 1 heaped tsp nigella seeds
• 2 green chillies slit lengthwise
• ½ tsp turmeric powder
• 150mls water
• ½ tsp sugar
• Salt to taste
• Extra chillies for garnish (optional)

Steps

1. Soak the poppy seeds in a bowl of hot water for 2 hours. Make sure the water covers all the poppy seeds. Using 4 tbsp of the soaking liquid add the poppy seeds to a blender and grind to a paste. Set aside.
2. Heat oil in a heavy bottom sauce pan heat the oil over a medium flame. Add the nigella seeds and green chillies. Fry for 7-8 seconds and add the peeled potatoes. Mix well and fry for 5 minutes.
3. Add the turmeric powder and stir well. Put the lid on and continue fry for further 5 minutes. Stir and add the poppy seed paste making sure it coats all the potato pieces. Add the water and season to taste.
4. Bring to a boil and simmer with the lid on for 15 minutes. Stir halfway through cooking. Add a pinch of sugar and a few more chillies (if you like it spicy) and simmer for 2 minutes. Add a little more water if it gets too dry. Serve with puris or a bowl of dal and rice/ dal bhaat.