Sometimes the simplest of ingredients produces a fantastic gem of a dish which you savour for years to come. This Aloo Posto is a classic example of how just a few ingredients can yield a creamy spiced potato dish. A staple in Bengali households and one of my all time favorite recipes. I have eaten this so many times at my bong friends homes and served with dal, rice and some pickle; has always been (for me!) the best way to savour the flavours. Though a few years back I tried it at a restaurant in Mumbai where they made it with new potatoes. Ever since thats how I cook it using baby potatoes although regular diced potatoes work well too.
Most Bengali kitchens will always have two ingredients- mustard oil and white poppy seeds. The addition of mustard oil in this recipe brings out a lovely pungent flavour to the dish so if you are able to source mustard oil make sure to use it. The key to cooking this dish is giving the poppy seeds enough time to soak in warm water. It will ensure they grind to a fine paste. As the aloo posto cooks the water dries out slightly, so add a little more at the end if you feel it is too dry. You’re looking for a rich gravy that clings to the potato chunks.
