Potato Stir Fried with Poppy Seeds

Aaloo Postu
Manubahuguna | Dreamstime.com
Ratings
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
305 Calories
9g Fat
51g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 305
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 360mg 16%
Total Carbohydrate 51g 19%
Dietary Fiber 10g 35%
Protein 10g
Calcium 306mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

My husband is half Bengali, so he grew up eating lots of delicious Bengali food. Aaloo Postu was and still is one of his favorite dishes He would often ask me to cook him some. I couldn't until recently when I got the recipe from my father-in-law. I was pleasantly surprised at how easy it was to prepare this mildly flavored yet very tasty dish. The main ingredient is the poppy seeds which give Aaloo Postu its distinctive flavor. It goes really well with a fragrant, plain boiled, long-grained rice like Basmati or freshly made, hot Chapatis or even as a side dish with another curry. Potatoes don't freeze well so Aaloo Postu is best made and eaten fresh. It is, however, so quick and easy to cook, it will be done in no time. 

Ingredients

  • 4 tbsp. postu/ poppy seeds/ khus khus
  • 3 large potatoes (peeled and diced into 1/2-inch cubes"
  • 2 tbsp. vegetable/ canola/ sunflower cooking oil
  • 2 green ​chilies (slit lengthwise and de-seeded)
  • Salt to taste

Steps to Make It

  1. Put the postu/ poppy seeds/ khus khus in a bowl and add enough warm water to cover it completely. Soak for 5 minutes. Now grind in a food processor with a stick blender to get a coarse paste. You can also use a mortar and pestle (this is how it is done traditionally in Bengal) but it takes time and effort! Once ground, keep the postu paste aside for late use.

  2. Put the diced potatoes in a microwave-safe bowl and pour enough water over them to cover completely. Cook on HIGH setting for 3-5 minutes, till almost cooked. Keep aside for later. If you don't have a microwave or don't like to use one, you can do the same thing in a pot of boiling water.

  3. Heat the vegetable/ canola/ sunflower cooking oil in a pan on medium heat. When the oil is hot, add the slit green chilies. They will splatter for a bit so be very careful! To make the dish hotter you can grind the green chilies to a paste. If using whole green chilies, wait for the sputtering​ to stop after adding them to the hot oil. When this happens, drain off the boiling water from the potatoes and add the diced potatoes to the pan. Stir fry till fully cooked. Now add salt to taste. You might need to sprinkle some water over the potatoes as they cook, to prevent burning or sticking to the pan.

  4. When the potato is cooked (soft), turn off the heat and add the postu paste. Stir to mix well and so that all the potatoes are coated with the post paste. Spoon into a dish and serve with fragrant, plain boiled, long-grained rice like Basmati or freshly made, hot Chapatis or even as a side dish with a curry.