Aloo Posto

Ingredients

• 4 potatoes, cubed
• 4 tbsp posto (white poppy seeds), soaked
• 2 green chillies
• 2 tbsp mustard oil
• 1/2 tsp turmeric
• Salt to taste

Method

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. Prepare potatoes: Peel and cube 500g potatoes into 1-inch pieces. Keep in water to prevent browning.
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. Add potatoes: Add the drained potato cubes. Toss to coat with oil. Add half tsp turmeric and salt. Mix well.
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. Add poppy paste: Add the ground poppy seed and green chilli paste to the potatoes. Mix well to coat each potato cube.
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. Add sugar: Add half tsp sugar — this is essential to the Bengali flavour of aloo posto. Mix and cook for 1 minute.
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. 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.