Potato and White Poppy Seeds Curry ( Alu Posto )

Ah..what can I say to praise this darling! This curry with a little daal ( lentil soup ) and hot boiled rice makes me feel heavenly. This is a very popular Bengali dish which is very easy to prepare and the ingredients are also very basic.

 

Chopped potatoes

Chopped potatoes

 

 

Potato and White Poppy Seeds curry or Alu Posto

Potato and White Poppy Seeds curry or Alu Posto

  • Things needed :
  1. Potato – 4, medium sized. Potatoes must not be sweet, or else the taste will be spoiled. I don’t like even slightly sweet potato for this particular dish.
  2. White poppy seeds – 6 tbsp. Don’t use black poppy seeds. Black poppy seeds are bitter in taste which will result in a bitter curry ( I tried this, trust me ūüė¶ ¬†)
  3. Green chilies – 6. You can use less chili if you like
  4. Turmeric powder / paste – 1 tsp. I always like to make my own raw turmeric paste. If you don’t want to yellow up your ingredients or your hands etc., or if you don’t like the smell or whatever, you can always use turmeric powder
  5. Salt – as needed
  6. Oil – 4 tbsp., or as you usually use. I generally use olive oil for cooking, but for this particular dish I prefer mustard oil
  • How to cook :
  1. Wash and peel the potatoes. Chop them into small square blocks as shown in the picture
  2. Grind the white poppy seeds with the green chilies and little water. Don’t make a fine paste, rather make a coarse one. The paste should not be runny
  3. Heat oil in a wok. Throw in the chopped potatoes. Fry until they become golden and little bit soft. This may take around 15 minutes in medium heat
  4. Add the paste made from white poppy seeds and green chilies and mix very well. Also mix the turmeric powder / paste
  5. Add salt and 1/2 cup water. Cook covered till the potatoes are cooked. Stir now and then to avoid sticking to the bottom of the wok.  The curry should not be runny nor too much dry, but something in between them

Serve with hot boiled rice and raw green chili. A perfect combination will be boiled rice and red lentil soup ( or daal ). Happy Cooking!

Advertisements

Saffron Polau

One night I cooked some spicy chicken and thought to make saffron polau to accompany it. I just used what I had that time in my kitchen. It was pretty good, so sharing the recipe. It can accompany chicken or paneer or any spicy curry.

Saffron in warm milk

Saffron in warm milk

Saffron Polau

Saffron Polau

  • Things needed :
  1. Basmati rice – 200 g
  2. Saffron threads – 1 tsp
  3. milk –¬†2 tbsp. ( optional )
  4. Ghee – 2 tsp
  5. Cooking oil – 2 tbsp.
  6. Cashew nuts – 75 g
  7. Bay leaves – 2
  8. Green cardamom – 4
  9. Cinnamon powder – 1/2 tsp
  10. Edible rose water – 1 tsp
  11. Kewra water – 1/2 tsp
  12. Sugar – 1 tbsp.
  13. Salt – 2 tsp ( or as needed )
  • Method :
  1. Soak the cashew nuts in water for 1 hour, drain water and keep aside
  2. In a small bowl take 2 tbsp of warm milk or 2 tbsp of warm water and soak the saffron threads
  3. Cook the rice with water and a little salt. Make sure the boiled rice is not sticky and not too soft. It may take 10-12 minutes. Taste 1 or 2 rice occasionally to check whether it is cooked well or not. Drain water and keep aside
  4. In the meantime, Heat oil and ghee in a wok. Add bay leaves, green cardamoms and fry for 2-3 minutes. Let the smell come out, but don’t burn them
  5. Add cashew nuts and fry for 2-3 minutes
  6. In a bowl mix rose water, kewra water, sugar and salt. Let sugar and salt dissolve. Add this in the wok. Add cinnamon powder and mix well. Cook for 1 minute
  7. Add 2 tbsp of basmati rice in the wok and a little bit saffron-milk/saffron-water along with saffron threads in the rice, mix well. Keep a very low heat. Repeat this process for the rest of the cooked rice and soaked saffron. In this way you can mix the saffron well with the rice without making the rice sticky. Make sure all the ingredients in the wok are mixed well
  8. Remove from heat and enjoy with spicy non-veg or veg curry!