Tired of having khichuri-mangsho during this monsoon?
Here’s presenting “Aloo Posto with Kasundi twist,” a Bangali delicacy that you may have never experienced in your kitchen.
Aloo is known to be the heart of Bangali cuisine.
From our biryanis, to curries, and even the go-to snack singaras, shreds of potatoes remain everywhere.
Thus presenting another aloo appetizer: a fusion of soft, crunchy poppy seeds with a heavy punch of round potatoes, to offer yourself a mustard relish!
It’s a twist that might even be stronger than the mass of a potato-(physics pun intended).
For a fine preparation of aloo posto, you will need-
- 3 medium potatoes, peeled and diced
- Poppy seeds soaked in warm water for 25- 30 minutes
- Green chillies/ red dried chillies
- Kasundi 1.5-2 tbsp
- Turmeric powder 2 tbsp
- Red chilli powder 1 tbsp
- Mustard oil ½ cup
- Kalo jeera (optional) - could be replaced with panch foron as well
- Salt to taste
- Water - as required
Start by preparing the posto paste by grinding the soaked poppy seeds with red chillies. If needed, drops of water could be added.
As this gets done, heat a medium-sized pan with mustard oil and begin by frying the jeera/panch phorons.
This step should not be more than 2-3 minutes.
Proceed with adding the chopped potatoes to the pan, sautéing them with turmeric and salt.
Cook the potatoes till they turn brown/golden.
Now add the posto paste slightly and keep stirring the potatoes, to make sure the potatoes do not stick to the pan.
The next step is to add water and cook the potatoes till they are well boiled.
Once cooked, mix with kasundi and you should have a fine pan of aloo posto ready in front of you!
The dish can be served with anything, from rice to even luchis.
However, serving it with Ghee rice is highly recommended for utmost enjoyment.
Sometimes, all you need in your life is a perfect bowl of aloo blended with the flavours of mustard and poppy seeds.
Thus, enjoy your monsoon with this dish fresh from the kitchen!
