55 Min
Aloo Poshto
Aloo (which means potato) cooked in a poppy seed (poshto) sauce is a legendary dish from Bengal, enjoyed both in Bangladesh and in West Bengal, India. It’s rich, creamy, decadent, and delicious. Normally eaten with dal and/or grilled meats, along with the Bangla steak, it’s a Bengali meat and potatoes dish of sorts. While in most cases, it is a traditional dish where the potatoes are usually deep fried, we opted for this variation with the potatoes sauteed with the onions and a little addition of cream at the end.
Aloo (which means potato) cooked in a poppy seed (poshto) sauce is a legendary dish from Bengal, enjoyed both in Bangladesh and in West Bengal, India. It’s rich, creamy, decadent, and delicious. Normally eaten with dal and/or grilled meats, along with the Bangla steak, it’s a Bengali meat and potatoes dish of sorts. While in most cases, it is a traditional dish where the potatoes are usually deep fried, we opted for this variation with the potatoes sauteed with the onions and a little addition of cream at the end.
Cook Time
55 Minutes
Serves
4
Directions
Step 1
In a saucepan with a tight-fitting lid, over high heat, warm the ghee and pop the black cumin seeds. This should only take about 2 to 3 seconds.
Step 2
Add the onions and potatoes and cook on high heat until the onions are translucent, about 5 minutes. Lower the heat, cover, and continue cooking them on medium heat until the onions are slightly caramelized, and the potatoes are also golden brown and have almost cooked through. This will take another 7 to 8 minutes.
Step 3
Add the garlic, white pepper, serrano, ginger puree, white poppy seeds and salt. Fry the mixture for another minute then add the heavy cream along with 1/2 cup water.
Step 4
Bring the mixture to a boil, cover, and simmer for 5 to 7 minutes. Let the curry rest for another 20 to 30 minutes before serving.
Notes & Variations
- To grind poppy seeds, use a spice or coffee grinder. If you do not have a spice grinder, puree them with the heavy cream in a powerful blender.
- To make a less decadent version, omit the heavy cream and add only the water instead.
Ingredients
3 tablespoons ghee
1 teaspoon black cumin seeds
1 cup minced onions
1-pound small red potatoes, cut into 1-inch chunks
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 serrano, minced (optional)
1 tablespoon ginger puree
2 tablespoons ground white poppy seeds
1 teaspoon sea salt
1/2 cup heavy cream
Step 1
In a saucepan with a tight-fitting lid, over high heat, warm the ghee and pop the black cumin seeds. This should only take about 2 to 3 seconds.
Step 2
Add the onions and potatoes and cook on high heat until the onions are translucent, about 5 minutes. Lower the heat, cover, and continue cooking them on medium heat until the onions are slightly caramelized, and the potatoes are also golden brown and have almost cooked through. This will take another 7 to 8 minutes.
Step 3
Add the garlic, white pepper, serrano, ginger puree, white poppy seeds and salt. Fry the mixture for another minute then add the heavy cream along with 1/2 cup water.
Step 4
Bring the mixture to a boil, cover, and simmer for 5 to 7 minutes. Let the curry rest for another 20 to 30 minutes before serving.
3 tablespoons ghee
1 teaspoon black cumin seeds
1 cup minced onions
1-pound small red potatoes, cut into 1-inch chunks
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 serrano, minced (optional)
1 tablespoon ginger puree
2 tablespoons ground white poppy seeds
1 teaspoon sea salt
1/2 cup heavy cream
Notes & Variations
- To grind poppy seeds, use a spice or coffee grinder. If you do not have a spice grinder, puree them with the heavy cream in a powerful blender.
- To make a less decadent version, omit the heavy cream and add only the water instead.
Tags:
55 Min
Stock Your Pantry
Tags:
55 Min
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$10
Ghee Pot
$40
How 'bout an entree for your aloo?
Both of these Bengali dishes will pair well with this recipe. Give them a try!
A FILLING MEAL AWAITS YOU
