Alu posto is a classic Bengali dish sparing in its use of spices, this preparation relies on the flavours of potatoes, green chillies and nigella seeds for its taste.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Peel the potatoes and cut them into diced shape. Wash them.
Soak the poppy seeds for 2hrs and drain the water. Grind the soaked poppy seeds with 2 green chilies and water
Slice the onions. Heat the mustard oil and fry the sliced onions , keep them aside
Add the red chilies and nigella seeds, let them pop. Add the diced potatoes and fry them on medium flame
Add the poppy seeds paste and mix well . Add water and cover cook it for 5mins
Add 1tsp mustard oil in the end and garnish with the fried onions . Serve with rice and dal .