Aloo Posto – Bengali Potato Poppy Seed Curry
white poppy seeds
nigella seeds/ kalonji
peeled and cut into large dice
Soak poppy seeds in 1/4 cup water for 2-3 hours.
Using coffee/spice grinder, grind the poppy seeds with the green chillies to form a paste.
Heat oil in a deep skillet. Add nigella seeds and fry for 1 minute.
Add potatoes and turmeric. Stir fry on medium heat for 5 minutes.
Add cumin, 1/2 cup water and salt. Simmer on medium heat for about 10 minutes stirring occasionally, until all of the liquid has evaporated.
Add poppy seed paste, sugar and 3/4 cup water. Simmer for another 20 minutes, stirring occasionally, until potatoes are cooked and fork tender.
Add ghee and cook for 1 more minute.
If all the liquid has evaporated and the potatoes are still not fork tender, add a little more water 1/4 cup at a time, until the potatoes are cooked. It is meant to be a semi-dry curry.