Aloo Posto is a typical Bengali dish. Very simple to prepare, very tasty and really surprising for a non-Bengali, as poppy seeds are not often used in cooking!
Normally, the white poppy seeds are used. But this time I decided to prepare a “double” colourful aloo posto, using vitelotte potatoes (the purples ones!) along with the regular ones. And black poppy seeds (that are commonly found, here in Switzerland), along with the white one.
The result was giving a colourful look to the plate and it was delicious, too. Vitelotte potatoes have a slightly sweeter taste than regular potatoes,which goes well for this dish.
3 medium sized potatoes, peeled and cut into big chunks
3 medium sized vitelotte potatoes, peeled and cut into big chunks
4 tablespoons cup white poppy seeds
4 tablespoons black poppy seeds
4 green chillies
1 teaspoon turmeric
1 pinch of kalo jeera / black onion seeds
salt to taste
Grind the white poppy seeds to a fine paste, with the chillies. I only have a dry coffee grinder, so I grind them separately and then mix with the chillies. Repeat the operation with the black poppy seeds.
Add about 2 tablespoon of water to each mixture, so that it become a smooth paste. Keep aside.
Heat 1 tablespoon of oil, add the black onion seeds, mix half of the turmeric with the potatoes and saute them in for 10 minutes. They should not be fully cooked.
Repeat the procedure with the vitelotte potatoes.
Add the poppy seeds mixture, salt and pepper. Cover and cook until the potatoes are tender.