Alu posto or potato with poppy seeds (khaskhas) is an all time favourite for both vegetarian & non vegetarian Bengalees .It goes well with plain rice & masoor dal (red lentil).
1...Potato,boiled & cut into small pieces ----4 medium size
2...Poppy seed paste with water -----------2 tbsp
3...split green chili & salt------------------as many as you like
4...mustard oil-----------------------------2 tbsp
(or any other oil )
5...Panchphoren---------------------------1 tbsp
( Panchphoran is a mixture of 5 whole spices in approximately equal quantity , used in many bengali dishes especially stir fried ones & everyday lightly spiced curries. The 5 spices are ;-
1...cumin or zerra
2...kalonji or kalazerra or nigella
3...saunf or fennel or aniseed
4...methi or fenugreek
5... radhuni or celery seeds.)
Make the poppy seed paste in the small spice grinder. First grind poppy seeds into a dry powder & then add 1-2 green chilies & quarter cup water & make the paste in that grinder. Traditionally the paste used to be made on a flat stone ,with a stone grinder (sheel norra).
In a pan take 1 tbsp oil & heat it. When it starts simmering put 1-3 split green chilies & the panchphoran .When the phoran starts spluttering add the boiled ,cut potatoes & salt & stir fry for few minutes on medium heat. Now add the poppy seed paste & continue stir frying for few more minutes.Add water if it becomes too dry. Adjust salt. Last add 1 tbsp mustard oil & cover for a minute. Quick alu posto is ready. (If panchphoran not possible to procure use whole cumin. )
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