Indian Bengali Potatoes With Poppy Seeds (Aloo Posto)

1. 1

   Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.

2. 2

   Peel the potatoes and cut them in 3/4 inch dice.

3. 3

   Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.

4. 4

   Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and saute this past until it turns a medium brown colour.

5. 5

   Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.

6. 6

   Note: the whole chillies should only be eaten by those who know that they are doing.

7. 7

   A Taste of India Madhur Jaffrey.

* Per serving · 4 servings · Values may vary.

No additional tips available.