Aloo Posto

Method

1. 1

   Soak poppy seeds: Soak 3 tbsp white poppy seeds (posto) in 4 tbsp warm water for at least 20 minutes until they swell. Drain the water and grind to a coarse paste with 1-2 green chillies.

2. 2

   Prepare potatoes: Peel and cube 500g potatoes into 1-inch pieces. Keep in water to prevent browning.

3. 3

   Heat mustard oil: Heat 2 tbsp mustard oil in a pan until it reaches smoking point. Reduce to medium — this removes the sharp raw smell. Add half tsp nigella seeds (kalonji) and wait for them to splutter.

4. 4

   Add potatoes: Add the drained potato cubes. Toss to coat with oil. Add half tsp turmeric and salt. Mix well.

5. 5

   Cover and cook: Reduce heat to low, cover the pan and cook for 12-15 minutes, turning every 4-5 minutes. The potatoes should be nearly cooked through.

6. 6

   Add poppy paste: Add the ground poppy seed and green chilli paste to the potatoes. Mix well to coat each potato cube.

7. 7

   Cook the paste: Increase heat to medium and cook for 5-6 minutes, stirring continuously. The paste will dry out and cling to the potatoes.

8. 8

   Add sugar: Add half tsp sugar — this is essential to the Bengali flavour of aloo posto. Mix and cook for 1 minute.

9. 9

   Finish with green chilli and oil: Add 1-2 whole slit green chillies and a drizzle of fresh mustard oil. Toss the potatoes gently.

10. 10

    Taste and serve: Adjust salt. The potatoes should be well-coated with a white, crumbly posto crust. Serve warm with steamed white rice and a wedge of lemon.