Potato (Aloo) Posto - a Bengali , Indian Vegetarian Recipe

This was taught on TV this morning on Mirch Masala by chef Rakesh Sethi! This is a traditional recipe that belongs to West Bengal, India.

• Ready In: 30 mins
• Serves: 4-5

Ingredients

• 1 1⁄2 tablespoons  oil
• 1  bay leaf
• 1  onion, chopped
• 1  tablespoon  ginger-garlic paste
• 1⁄4 teaspoon turmeric powder
• 1  teaspoon coriander powder
• 1⁄2 teaspoon red chili powder
• 1⁄4 teaspoon salt
• 1  cup water
• 4 -5  potatoes, boiled in salted water, peeled and diced
• 2 -3  teaspoons  poppy seed paste (khus-khus)
• 2 -3  tablespoons water
•  coriander leaves, chopped (for garnishing)

• Paanch phoran

• 1⁄4 teaspoon  black cumin seeds (kalonji)
• 1⁄4 teaspoon methi seeds
• 1⁄2 teaspoon fennel seed (saunf)
• 1⁄2 teaspoon cumin powder (jeera powder)
• 1⁄4 teaspoon mustard seeds

Directions

1. Heat oil in a non-stick skillet.
2. Add bayleaf.
3. Add all the ingredients mentioned under"paanch phoran".
4. Allow to crackle.
5. Add onion and saute.
6. Add ginger-garlic paste and saute till lightly golden brown.
7. Add turmeric powder, corriander powder, red chilli powder, salt and water.
8. Bring to a boil.
9. Add potatoes.
10. Dilute poppy seeds paste in 2-3 tbsps.
11. of water in a bowl.
12. After 2-3 minutes when the potatoes are nearly cooked and the gravy is almost dry, add poppy seeds paste.
13. Mix well.
14. Remove from flame.
15. Garnish with corriander leaves and serve hot with white Basmati rice.