Jhal Posto / Bengali Spicy Potato Curry with Poppy Seeds

This is an attempt to imitate my mother-in-law’s patented spicy aloo posto recipe, which actually is perfect for a person like me, who seeks solace in everything spicy. According to my husband, sister in law and his cousins’ she is the best to make this spicy aloo posto. So this year while she prepared lunch for us, I crept inside the kitchen and noted the process. Asked questions and made happy dance in my mind...because seriously...this is like the ultimatum. I was looking for a spicy version of aloo posto for a long time...and finally I have the secret!! Although the dish did not turn out perfect like her, but never mind, I am a firm believer of the fact that practise makes a man perfect...and someday I will make it close.

The recipe is same but the magic happens while making the paste. A red chilli and a good amount of dry red chillies along with their seeds go inside the grinder and comes out in the form of a reddish thick paste. The red chilli gives the aloo posto heat and the dry red chillies lends its smokiness to the clingy curry and the potatoes. Pair it with Bengali style urad dal or biulir dal or kolai er dal...and you will need nothing more for the lunch.

Jhal Posto / Bengali Spicy Potato Curry with Poppy Seeds

Serves 4-6

Ingredients:

4 medium potatoes – peeled and cut into cubes

2 tbsp poppy seeds

2 red chillies

4 dry red chillies

1 tsp turmeric powder

½ tsp panch foran

Salt

2 green chillies – slit

2-3 tbsp pure virgin mustard oil

Method:

Put the cubed potatoes inside a pressure cooker and add enough water to submerge the potatoes in water.

Add a pinch of salt and cook the potatoes on pressure until the cooker blows 1 whistle. The potatoes should be soft and tender from inside but should stay firm.

Switch off the flame and let the steam escape naturally. Open the lid and drain the water.

Keep the potatoes in a separate bowl.

In a grinder put the poppy seeds with the red chillies and dry red chillies.

Add a little mustard oil and grind until the seeds are superfine. Add a 2 tbsp water to them and grind until smooth.

Scrape the paste in a separate bowl and keep aside.

Heat the oil in a kadai and add the panch foran.

As soon as the seeds start to sizzle add the prepared poppy seeds paste to it.

Switch the flame to low.

Add the turmeric powder, salt.

Mix and start stirring the paste until the paste starts to come off the kadai and the oil starts to separate.

Add the boiled cubed potatoes and stir to mix.

When the potatoes are nicely coated with the poppy seeds pate and simmer for a minute more. Do not add water to them.

Switch off the flame and serve hot with Bengali Urad dal and plain steamed rice.