Aloo poshto, posto (Bengali dish)

Aloo posto (poshto) is a bengali dish. It has a very subtle flavor, and if you are looking for something real spicy, this dish will not suit your requirements. On a day when you feel like eating a filling, uncomplicated dish, try out Aloo Poshto. You can eat it with rice/rotis. I am sure the Bengalis eat it with rice, but I prefer rotis.

Ingredients

• 5-6 medium sized Potato (1 inch cubes)
• 4 tbsps Poppy seeds (khus khus)
• 5-6 broken cashewnuts
• 2 tbsps Mustard oil 1/2 tsp. Use any vegetable oil if you don't have mustard oil. However, the authentic flavor of this dish comes from Mustard oil.
• Onion seeds (kalonji) - Optional
• Salt to taste
• 2 Green chilli (slit)

Procedure

1. Soak poppy seeds in one-cup warm water for fifteen to twenty minutes. Drain and grind to a smooth paste.
2. Heat mustard oil in a pan till it just reaches smoking point. Remove, cool and heat the oil again on medium heat.
3. Add cashewnuts and onion seeds (kalonji) stir-fry briefly.
4. Add potato pieces and cook on medium heat for five minutes, stirring frequently.
5. Add poppy seeds paste. Stir and add half a cup of water.
6. Cover and cook on low heat till the potatoes are almost done.
7. Remove the lid, add salt, and slit green chillies. Continue to cook for a minute more or till potatoes are completely cooked.
8. Garnish with fresh coriander leaves