This Aloo Posto is a classic example of how just a few ingredients can yield a creamy spiced potato dish. A staple in Bengali households and one of my all time favorite recipes.
I love January and it’s everyday-ness. I’m glad for a regular pulse again. The holidays are great but it’s the stillness that I crave at the end of it all. We spent the holidays binge watching “How I met your mother” and a small skii trip to Aspen. We ate home made comfort food and listened to Paul Anka, on my teen’s new record player to fill the house with something… normal.
New Years resolutions have never been my bag. Not on the 1st, at least. I want to cover my ears, close my eyes, and hear a white noise when “goals for 2019” comes up in social conversations because here’s the deal: A new year starts whenever I say it starts. I like the idea of resolving and revising my life, intentions, goals, and boundaries throughout the entirety of the year. My blueprints look nothing like they did a month ago, and I’d wager they’ll look different next month. Without grandeur or pomp or circumstance, there are always occasions that beg a breaking down and rebuilding the foundation. Fate and free will do their dance, and we are presented with, or choose, change.
That’s the beauty of this human life we get to live here on planet earth. We get to revise. We get to shift lanes. We can stop what we’re doing at any point of the day, month, year and say hey, you know, I think I’m going to to try doing things differently from here out. We are constantly being called to look in and look out at they way we treat people, how we spend our time, how we think about ourselves, and the respect we show our bodies and our planet. Instead of cramming in all that self-reflection and goal setting for the sparkling brevity of a ball-drop, I’d ask you to consider celebrating a new year, a new you, whenever you can. And those days are worth celebrating. The Thursday in March where you wake up, put your feet on the floor, and say to yourself: today will be different, today I will… (fill in the blank)… that’s gold right there. There will be no confetti or champagne. But it will be perfect, and you did it all on your own.
Happy New Year, today, and every day.
Sometimes the simplest of ingredients produces a fantastic gem of a dish which you savor for years to come. This Aloo Posto is a classic example of how just a few ingredients can yield a creamy spiced potato dish. A staple in Bengali households and one of my all time favorite recipes. I have eaten this so many times at my bong friends homes and served with dal, rice and some pickle; has always been (for me!) the best way to savor the flavors. Though a few years back I tried it at a restaurant in Mumbai where they made it with new potatoes. Ever since that time, this is how I cook it using baby potatoes although regular diced potatoes work well too.
Making of Aloo Posto
Aloo Posto is probably the most popular vegetarian dishes in Bengali cuisine.
Most Bengali kitchens will always have two ingredients- mustard oil and white poppy seeds. The addition of mustard oil in this recipe brings out a lovely pungent flavor to the dish so if you are able to source mustard oil make sure to use it. The key to cooking this dish is giving the poppy seeds enough time to soak in warm water. It will ensure they grind to a fine paste. As the aloo posto cooks the water dries out slightly, so add a little more at the end if you feel it is too dry. You’re looking for a rich gravy that clings to the potato chunks.
- 4 tbsp white poppy seeds
- 4 green chiiies
- ½ tsp salt
- 2 pounds baby potatoes peeled or yucan gold peeled
- 2 cups large chopped squash or pumpkin
- 2 tbsp mustard oil or vegetable oil
- 1 tsp nigella seeds
- 2 green chillies slit lengthwise
- ½ tsp turmeric powder
- 150mls water
- ½ tsp sugar
- Salt to taste
- Extra chillies for garnish (optional)
- Soak the poppy seeds in a bowl of hot water for 2 hours or overnight. Make sure the water covers all the poppy seeds. Using 4 tbsp of the soaking liquid, grind the poppy seeds with green chiies and salt to a smooth paste and set aside.
- Par boil the potatoes until they are 50 percent cooked. Just for about 5 minutes. Set aside.
- Heat oil in a heavy bottom sauce pan heat the oil over a medium flame. Add the nigella seeds and green chillies. Fry for 10 seconds and add the potatoes and pumpkin. Mix well and fry for 2 minutes.
- Add the turmeric powder and stir well. Stir and add the poppy seed paste making sure it coats all the potato pieces. Add ½ cup of water and season to taste.
- Bring to a boil and simmer with the lid on for 10 minutes. Stir halfway through cooking. Add a pinch of sugar and a few more chillies (if you like it spicy) and simmer for 2 minutes. Add a little more water if it gets too dry.
- Serve with puris or a bowl of dal and rice.
If you make this Bengali dish, Aloo Posto with Pumpkin , tag me on social media#foodfashionparty. I’d love to see it.
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Well said, Ash! Indeed, a reset can be achieved at any moment with a little will and a change in mind. This Aloo Posto is something I know I’d love! Full of flavor, creamy texture with a bit of spice for good measure. Comfort food at its best! BTW – your ski trip sounds dreamy! Much love in the new year my friend! xo
Happy New Year to you and yours too, Ash. This looks like a really comforting and flavourful dish.