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!

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!

 

Spinach with white poppy seeds ( Palong saak ar posto )

I mentioned in one of my previous post¬†Onion¬†with white poppy seeds¬†that I’ll share some more¬†recipes with white¬†poppy seeds. Sorry for being so late. Actually the thing is, I always post recipes with picture. I did not have any picture of them before, so I cooked them to take photos :P. That’s what took so long! Well..in this post I’m going to share a recipe containing spinach and white poppy seeds.

Poppy seed, green chili, turmeric paste

Poppy seed, green chili, turmeric paste

Spinach with white poppy seeds

Spinach with white poppy seeds

 

  • Ingredients :
  1. Spinach – 500 g ( washed and stems removed )
  2. White poppy seeds – 100 g
  3. Green chilies – 3
  4. Turmeric paste/powder – 1 tsp
  5. Whole dried red chili Р2
  6. Salt – as needed
  7. Cooking oil – 2 tbsp
  • Method :
  1. Heat oil in a wok, when oil is hot, throw in the dried red chilies and fry for 1-2 minutes or until they change colour slightly and you can smell the hot smell of fried red chili. Please don’t burn them
  2. Add the washed spinach in there and cook for several minutes, say 4-5 minutes in medium heat
  3. In the mean time make a coarse paste of white poppy seeds with little water, turmeric and green chilies. In the picture you can see bits and pieces of yellow turmeric, because I used raw turmeric. As always I say, you can use turmeric powder
  4. Add the paste along with salt  in the wok and mix well
  5. Cook for 10-12 minutes or until you can no longer smell turmeric and spinach is done. You should cook until the water dries up, this dish should not be watery

Enjoy with hot boiled rice! Happy Cooking ūüôā

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! ūüôā

Malpua

Who doesn’t know Malpua? Recipes of Malpua vary between individuals and regions. Here is what I do :

Malpua

Malpua

  • Things you need :
  1. Flour – 200 g
  2. Milk – 1 l
  3. Sugar – 1 and 1/2 cups
  4. Baking powder – 2 tsp
  5. Semolina ( Suji ) – 1 tbsp
  6. Fennel Seeds ( Mouri ) – 2 tsp
  7. Cardamom powder – 2 pinch
  8. White oil – as needed to fry
  9. Clarified butter ( Ghee ) – 1 tbsp
  • How to make :
  1. Boil milk with 1/2 cup of sugar and reduce it to 1/2 l , stirring occasionally
  2. Remove from heat and let it cool
  3. Now make a sugar syrup of single thread consistency with 1 cup of sugar and keep it aside for later use
  4. In a large bowl take the boiled milk, flour, semolina, fennel seeds, cardamom powder and make a smooth batter. It should be a smooth pouring consistency. If needed add more milk to obtain it
  5. Heat oil in a flat non-sticking pan where you can fry the malpuas. Add clarified butter to the oil
  6. Now take a large spoonful of batter and pour in oil to form a circular small flat pan cake
  7. Fry till both sides are golden brown
  8. Take the malpua out of oil and directly put in the sugar syrup. Deep in sugar syrup for 3-4 minutes and put in a plate
  9. Repeat steps 6-8 to have more malpuas

Enjoy!!