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 😩  )
  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!

Spicy Fried Prawn

Prawns fried with some basic spices make an ideal accompaniment to a drink. It can be cooked very quickly and needs some basic ingredients.

 

Spicy fried prawn

Spicy fried prawn

  • Things needed :
  1. Prawns – peeled and deveined : 300 g
  2. Onions – 2 medium : chopped thinly
  3. Green chilies – 2 : slit lengthwise
  4. Garlic cloves – 4-5 : chopped thinly
  5. Red chilli flakes or coarsely ground red chilli – 1 tsp
  6. Turmeric powder – 1 tsp
  7. Salt – as needed
  8. Cooking oil – 2 tbsp
  • Method :
  1. Heat oil in a frying pan and add the finely chopped garlic. Fry till they become light brown
  2. Add onion and fry for another 3-4 minutes until onions become golden
  3. Add washed, peeled and deveined prawns in there and sauté for 4-5 minutes
  4. Add salt, chilli flakes/coarsely ground red chilli, turmeric powder and mix well
  5. Don’t add water and stir now and then to avoid sticking to the bottom of the frying pan. Continue until prawns are cooked

Remove from heat and enjoy with your choice of drink! 🙂

Onion and White Poppy Seeds curry ( Peyaj Posto )

I’m a great fan of white poppy seeds. When used with the right ingredients it can deliver wonderful dishes. Previously I posted about “Chicken with white poppy seeds” . In my next series of posts I will write about dishes with white poppy seeds. To start with let’s cook onion with white poppy seeds. Please don’t try these with black poppy seeds because black poppy seeds are bitter in taste and so the dishes will be ruined.

Step 1 - Fry onions

Step 1 – Fry onions

Onion with white poppy seeds

Onion with white poppy seeds

  • Ingredients :
  1. Onion – 6 ( medium ) : chopped into thin and small pieces
  2. Green chilies – 5
  3. White poppy seeds – 5 tbsp
  4. Turmeric Paste – 1 tsp. If using turmeric powder use 1/2 tsp. I love to make my own turmeric paste with raw turmeric which gives it a very original flavour. You can always use turmeric powder though if you don’t want to go through all the grinding manoeuvre , which will yellow-up your hands ( which is very hygienic though! ) and grinding pot
  5. Salt – as needed
  6. Cooking oil – 2 tbsp
  • Method :
  1. Heat oil in a pan. Throw in the chopped onions. Fry till they become somewhat golden brown or golden. This may take 7-8 minutes, but always be careful not to burn or overcook the onions
  2. In the meantime, grind white poppy seeds with two green chilies and 4-5 tbsp of water. Do not add extra water if you feel that the paste will become very runny. Don’t make a fine paste, let it be bit coarse ( this is important! The coarse paste will add texture and enhanced taste to the food )
  3. Chop the remaining 3 green chilies into ringlets and add with the onions
  4. Add the paste to the pan with onions and mix well. Add salt and cook for 7-8 minute
  5. Stir occasionaly to avoid sticking to the bottom of the pan. Be careful not to burn the whole thing
  6. Remove from heat and serve with hot boiled rice

Happy Cooking! 🙂

Spicy Cauliflower ( Kosha Phulkopi/Spicy Gobi )

I saw one cauliflower sitting in my fridge and thought of cooking something spicy with it. So I made as we Bengalis call it “Kosha Phulkopi” or Spicy Cauliflower or Spicy Gobi. It was very tasty..you can have it with boiled rice or roti. Here is the process :

Kosha Phulkopi

  • Things needed :
  1. Cauliflower – 1 (medium)
  2. Onion – 1 large (chopped in small pieces)
  3. Tomato – 2 medium (chopped)
  4. Potato – 1 large ( peeled and chopped in medium sized cubes )
  5. Ginger paste – 2 tsp
  6. Garlic paste – 2 tsp
  7. Cinnamon stick – 1 1/2 inch
  8. Green Cardamom – 2
  9. Clove – 2
  10. Cumin powder – 2 tsp
  11. Red Chili powder – 2 1/2 tsp
  12. Turmeric powder – 1 tsp. If using turmeric paste then you can use 2 tsp of it. I personally prefer to use raw turmeric and make a paste from it. It really tastes better from the powdered one
  13. Unsweetened curd/yogurt – 2 1/2 tbsp
  14. Salt – as needed
  15. Cooking oil – 3 tbsp
  16. Garam Masala (Alternatively use 2 inch cinnamon+2 green cardamom+2 clove powder ) – 1 tsp
  • Cooking method :
  1. Take the cauliflower florets and wash them well and keep aside
  2. Heat oil in a wok and throw in the cinnamon stick, green cardamoms and cloves and fry them for few minutes until you get the spicy smell, but be careful not to burn them
  3. Add the potatoes and fry until they become golden
  4. Add the chopped onion pieces and saute until they become transparent
  5. Now add ginger paste, garlic paste, turmeric powder (or paste), cumin powder, red chili powder, salt and mix well. Cook on low flame and stir occasionally until the raw smell is no more. It can take 8-10 minutes. If it sticks to much to the bottom add 2-3 tsp of water and stir continuously
  6. Add the chopped tomatoes and smash them in the wok with your ladle. Add the curd/yogurt and blend very well
  7. Add the cauliflower florets and mix well with everything in the wok. By this also add the garam masala
  8. Cook under cover for around 30-40 minutes, stirring occasionally. Add a little water if needed
  9. When done you will see oil separating

Remove from heat and serve hot with hot boiled rice or roti. Enjoy!! 🙂

Spicy Egg Curry ( Kosha Dim )

I inherited this recipe from my mother. This spicy egg curry is bound to satisfy your taste buds. The recipe goes here :

Kosha Dim

  • Things needed :
  1. Egg ( hard boiled ) – As many as you need. I took 8 eggs, so other ingredients are according to this
  2. Onion – 4 large ( chopped roughly )
  3. Tomato – 2 large ( chopped roughly )
  4. Ginger paste – 2 tsp
  5. Garlic paste – 2 tsp
  6. Cumin powder ( or paste ) – 2 1/2 tsp
  7. Turmeric paste ( or powder ) – 2 tsp
  8. Red chili powder – 2 1/2 tbsp
  9. Salt – as needed
  10. Cinnamon stick ( 1 1/2 inch )
  11. Green cardamom – 3
  12. Whole black peppercorn – 8-10
  13. Ghee ( Clarified butter ) – 2 tsp
  14. Garam Masala ( cinnamon powder+cardamom powder+clove powder in equal parts ) – 1 tsp
  15. Cooking oil – 4 tbsp
  • How to cook :
  1. Heat oil in a pan. Make a single small cut in each egg but don’t divide them entirely. This is to avoid possibility of  sputtering when added to hot oil. Fry the eggs lightly till they turn golden, remove from oil and keep aside
  2. Now throw in the cinnamon stick, peppercorns and the cardamoms in the oil, fry for 1-2 minutes, be careful not to burn them
  3. Add onion and fry until they become somewhat pink. It may take 4-5 minutes on high flame
  4. Add ginger paste, garlic paste, turmeric paste ( or powder ), cumin powder, red chili powder, salt and mix well and saute for 6-7 minutes or until the raw smell goes away. In this process if it sticks too much in the pan add very little water, be careful not to add too much water or else the spice mixture will not give the desired taste
  5. Now add tomato and crush them with your spatula, saute for 2-3 minutes
  6. Add the eggs and move them carefully to mix well with the whole mixture. Add ghee, garam masala and 1-2 cups of water. Cook covered in medium flame until you get a thick gravy. It may take 8-10 minutes

Remove from heat and enjoy with hot rice, roti , paratha or luchi or whatever suites you. Happy cooking 🙂