Aloo Poshto

Aloo Poshto is a bengali everyday dish.. Poshto or Poppy Seeds or Khus- Khus as it is known in certain parts of the country originates from Poppy flowers..well it does have a connection to Opium which is secreted from the same flowers, but dont worry Aloo Poshto is definetly not a sedative but a delight it is...

Interstingly these seeds are protien rich and used as a thickening agent in both Indian and Jewish cooking. It is also a a prevalent spice in Greek cooking and used in baking too.

The recipe listed here is a slightly modified Poshto recipe..

Aloo ( Potatoes) - 3 / 4 medium sized

Poppy Seeds - 3- 4 tbsp

Green Chillies - 6 no:s
Ginger Paste - 1 tbsp
Shallots - 6 - 7 no:s
Fennel Seeds - 1 tsp

Salt  - as per taste

Turmeric - 1 tsp Optional.

Oil - 1 tbsp (  Mustard oil preffered)

Coriander Leaves - For Garnishing

Boil & Peel the Potatoes. It is important to no over boil the potatoes, its ok to leave it a little under cooked. If the potatoes are over cooked then the whole dish may get mashed up by the end of cooking. Make Potatoes into medium sized cubes

Soak the Poppy seeds in water for atleast 30 mins. Take the soaked poppy seeds and grind into a thick paste along with the green chillis, ginger paste, fennel seeds & shallots.

Heat some oil, add turmeric if you like it that way, add potatoes and stir it well. Now add the ground paste, salt and about 2- 3 Tbsp water. Stir it well so that the potatoes are well coated with the paste. Cover and cook for about 10 mins. If there is still water left, then cook for some time it becomes dry.

Garnish with Coriander Leaves.

Serve hot with rice / roti.