Posto is Poppy Seeds in Bengali 🙂
Whipping up a few indigenous ingredients can make a lip-smacking Sunday lunch. Bengali Aloo-Soya-Paneer Posto. The traditional dish only has potatoes cooked in posto (poppy seeds) gravy, but I added some chunky cottage cheese #paneer and soya nuggets for a protein boost. In Bengali households, folks serve it with dull, rice and some pickle. But being a cheat day I was craving for piping hot pooris. So, I served it with Poori, Sindhi papad, and Carrot-mint raita.
Around 45-50 gms Poppy Seeds
3 small potatoes cut in cubes
1 1/2 cups cottage cheese chunks
2 cups soybean nuggets
2 tsp Nigella seeds (Kalo Jeera(in Bengali), Kalonji in Hindi or Wild Onion seeds in English) for tempering
1 tsp of turmeric powder
2 green chilies finely chopped
2 tbsp mustard oil
Salt to taste
1. Soak the poppy seeds in a cup of warm water for at 2-3 hours. Grind to a very smooth and fine paste and keep it aside.
2. In a wok, add oil, nigella seeds, chili and chopped potatoes. Now, add paneer and soya and stir it thoroughly.
3. Fry until cooked through. Add the poppy seeds paste, turmeric and some water so the posto paste doesn’t dry up. Stir it making sure the posto covers every inch of the aloo, paneer and soy nuggets.
4. Serve it with hot pooris, and carrot-mint raita ❤ ❤
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!