Indian Bengali Potatoes With Poppy Seeds (aloo Posto)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 small potatoes, firm (1 1/2 lb/700g)
• 6 tablespoons vegetable oil
• 3 whole red chilies
• 1/2 cup poppy seeds, ground (2 oz/50g)
• 1/2 teaspoon ground turmeric (2.5 ml)
• 1/4-1/2 teaspoon red chili powder (cayenne pepper)
• 1 teaspoon salt
• 3 fresh hot green chili peppers

Recipe

• 1 grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
• 2 peel the potatoes and cut them in 3/4 inch dice.
• 3 heat the oil in a non stick frying pan over a medium heat. when hot, put in the potatoes. stir and fry the potatoes so they are very lightly browned—just golden—and only half cooked. remove with a slotted spoon.
• 4 put the 3 whole red chillies in the same oil. as soon as they start to darken, put in the ground poppy seeds and 2 tbs. of water. stir and sauté this past until it turns a medium brown colour.
• 5 now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. stir to mix and bring to a simmer. cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
• 6 note: the whole chillies should only be eaten by those who know that they are doing.
• 7 a taste of india madhur jaffrey.