Aloo Posto, the most popular Bengali dish.
When people talk about Bengali food, they mostly talk about fish, or rosogolla, or misti doi. It’s astounding to me how little people know about the everyday Bengali vegetarian fare, which constitutes such a massive part of the Bengali cuisine. Take for example Aloo Posto. I have met very few non-Bengalis who had heard about it. But if you think about it, Aloo Posto should be the single most representative Bengali dish ever. Made with potatoes simmered in a thick poppy-seed-paste, the dish carries some of the therapeutic properties of the parent opium plant. A nutrient-rich food, poppy seeds soothe anxiety, ease pain, relax muscles, and help with sleep. Aloo Posto is so easy to make and so soporific that it is both the harbinger and purveyor of Bengali lyadh.
Also, this recipe definitely fits all the parameters of a reducetarian diet.
- 40 grams poppy seeds
- 4 green chilies
- 2 tbsp mustard oil extra for drzzling on top
- 500 grams potatoes peeled and cubed
- 1 cup water
- salt to taste
- Grind poppy seeds with one green chili and a few teaspoons of water. You want a smoth paste.
- Heat mustard oil in a pan.
- Add remaining green chilies and potatoes. Cook for 2 minutes and then add the water and salt. Cover and cook until the potatoes are soft, about 7-10 minutes.
- Add poppy-seed-paste, stir and immediately turn off heat. You want to preserve the raw poppy flavor and aroma.
- Drizzle some mustard oil on top and serve hot with white rice and dal.