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close up of aloo poshto simmering in nonstick pan

Potato with poppy seeds (Aloo poshto)

suruchi
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 1 hour
Total Time 1 hour 45 minutes
Course accompaniments
Cuisine Indian
Servings 4 people

Ingredients
  

  • 5 nos Potatoes (medium size)
  • 4 tbsp Poppy seeds paste
  • 2 tbsp Mustard oil
  • 1 tsp 5 spice mix(panch phoran)
  • 2 nos Green chili
  • 1/2 tsp Turmeric powder
  • Water as required
  • to taste Salt
  • 1 tsp Sugar (balance to taste)

panch phoran mix

  • 1 tsp Brown mustard seeds
  • 1 tsp Nigella seeds
  • 1 tsp Cumin seeds
  • 1 tsp Anise seeds
  • 1/2 tsp Fenugreek seeds

Instructions
 

  • Soak the poppy seeds in warm water for an hour. And a make a coarse paste out of it.
  • Also wash, peel and cube potatoes roughly into 1 cm cubes. Ensure to soak them in water to avoid oxidation.
  • In a pan heat mustard oil. Splutter the panch phoran mix. Add the green chillies and sauté it for a 15-20 seconds. Add potatoes and turmeric powder and sauté stirring frequently for about 2 minutes.
  • Add the poppy seeds paste and saute it again for a minute.
  • Add water and salt, cover with lid and cook for approx 20 minutes on low flame or till the potatoes are cooked through , well a little overdone. (such that you could easily press and it kind of loses its shape) Keep in mind to check the water content and stir in between occasionally.
  • The curry is supposed to be dry with the paste sticking on the potatoes . when the potaoes are cooked through , ensure that you boil off extra water.
  • Add sugar to the curry and cook for 30-40 seconds more mixing it properly.
  • Taste the curry and serve hot.
Keyword bengal food, panchphoran, poppy seeds, poshto