Bengali Aloo Posto with Steamed Brown Rice
Poppy seed paste with ginger, chilli, and nigella is fried in mustard oil with bay leaves, then cooked with potatoes.
- 140 g brown rice
- 400 g potatoes
- 40 g white poppy seeds
- 3 whole green chillies
- 15 g ginger
- 1 tsp turmeric powder
- 1 tsp nigella seeds
- 25 ml mustard oil
- 2 leaves bay leaves
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Start cooking brown rice with 350ml water, bring to boil then simmer covered for 25 minutes
- Step 2
Soak poppy seeds in 100ml warm water for 10 minutes
- Step 3
Cut potatoes into 2cm cubes, keeping skin on
- Step 4
Grind soaked poppy seeds with green chillies and ginger to a smooth paste
- Step 5
Heat mustard oil in a heavy-bottomed pan until smoking, then reduce heat
- Step 6
Add nigella seeds and bay leaves, fry for 30 seconds
- Step 7
Add potato cubes, turmeric, and salt, toss to coat
- Step 8
Cover and cook for 8 minutes, stirring occasionally
- Step 9
Add poppy seed paste and 100ml water, mix gently
- Step 10
Simmer covered for 6-8 minutes until potatoes are tender and sauce thickens
- Step 11
Serve hot with steamed brown rice
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