The classic Bengali comfort Dish, the semi-dry side dish is often served with rice, lentils and fish curry. It has two hero ingredients; Aloo or potato and Posto which is a Bengali word for Poppy seeds. Potatoes were not be native to India, it was introduced to India by the Portuguese in 17th century, and Bengal was one of the first states to embrace the vegetable. Bengal's close association with the Portuguese has, in fact, yeilded in many culinary sucesses. Even the use chenna or cottage cheese in Bengali kitchens is often credited to the Portuguese. Coming back to potatoes, Bengalis loved the tuber to an extent that they included it in their biryanis, fritters and street food too.
To make Aloo posto, you have to make a mild masala with poppy seeds and a few spices. Toss in the diced potatoes. Combine well and serve hot with rice and dal. Let the slurrping begin.
