When one thinks of Bengali cuisine, non-vegetarian dishes often come to mind. However, the culinary landscape of West Bengal also features many vegetarian dishes that are absolutely delicious. One such dish is *Aloo Poshto*. *Poshto* refers to poppy seeds, which are combined with potatoes to create this special dish.

The poppy seed gravy and the pungent aroma of mustard oil make this dish truly unique. It tastes exquisite when served with piping hot rice. On this 'Vegetarian Dish Day,' let’s learn how to prepare *Aloo Poshto* in the authentic Bengali style.

**Aloo Poshto Recipe**

**Total Time:** 30 mins
**Preparation Time:** 10 mins
**Cooking Time:** 20 mins
**Course:** Main Course

**Servings:** 2 people
**Cuisine:** Indian

**Ingredients for Aloo Poshto:**
Potatoes: 3-4 medium-sized
Poppy seeds (*Poshto*): 4 tablespoons
Green chilies: 3-4
Nigella seeds (*Kalonji*): 1/2 teaspoon
Dry red chili: 1
Turmeric powder: 1/4 teaspoon
Mustard oil: 3-4 tablespoons
Salt: To taste

**Method for making Aloo Poshto:**

First, soak the poppy seeds in warm water for 20-30 minutes. This softens the seeds, making them easier to grind.

Next, drain the water and grind the seeds in a blender along with two green chilies and 1-2 tablespoons of water. Ensure the resulting paste is very smooth. Heat 2-3 tablespoons of mustard oil in a pan over high heat. Once the oil begins to smoke slightly, add the chopped potatoes and sauté over medium heat for 3-4 minutes. Then, remove the potatoes from the pan and set them aside.

In the same oil, add the nigella seeds (kalonji) and a dried red chili, allowing them to splutter. Next, add the sautéed potatoes along with salt and turmeric powder to taste, and mix well.

Sauté the mixture for 1-2 minutes, then add the prepared *poshto* (poppy seed) paste.

Immediately lower the heat after adding the *poshto* paste; mix it with the potatoes and continue stirring for 2-3 minutes.

Pour half a cup of water into the pan—using the same bowl that held the *poshto* paste—to ensure any remaining paste in the bowl is incorporated.

Cover the pan and let it cook over low heat for 7-8 minutes.

Once the potatoes are fully cooked and the gravy has thickened to a semi-dry consistency, remove the lid. Add two slit green chilies and a teaspoon of mustard oil on top.

Finally, turn off the heat and serve the *Aloo Poshto* hot.

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