Potatoes with nigella, poppy seeds and tomatoes.
A very delicious and easy to cook side dish. In West Bengal aloo posto or potatoes with poppy seeds or posto or khaskhas is an all time favourite dish.
Poppy seeds are rich in minerals such as zinc, magnesium and calcium.
And one teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.
We usually don’t use tomato in aloo posto or potato with poppy seeds but I have heard about this recipe from my sister in-law Arunima Gupta. It sounds little different and we loved the taste.
Thanks Arunima for this easy and delicious recipe. Everyone loved it.
This post is going to be a part of #Foodiemonday bloghop. And our this week’s theme is #nigella seeds.
The kalonji, or Nigella seeds or black cumin is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy.
You don’t need much spices to make it. I have used only salt, green chillies, turmeric powder, poppy seeds,tomatoes and nigella seeds or kalonji or black cumin. Kashmiri red chilli powder is optional I have used it to add some colour. You can omit it if you want.
This Curry goes well with steamed rice.
Potatoes:- 3 medium
Tomatoes – 2 large chopped
Green chilli – 4-5 or to taste
Nigella seeds – 1/4:teaspoon
Poppy seeds – 1/4 cup
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 1 teaspoon, optional
Mustered oil – 2 tablespoon+ 1 teaspoon
Salt to taste
Water as require
Soak the poppy seeds in hot water for 15 minutes or microwave for 2 minutes with little water. Soaked seeds will grind easily.
Drain and grind the poppy seeds with 2 green chillies. You can add more chillies if you want your curry hot. You can add little water. Make a smooth paste and keep it aside.
Peel and slice the potatoes. Wash well.
Heat 2 tablespoon mustard oil in a pan. Add nigella seeds or black cumin or kalonji and chopped tomatoes. Saute until the tomatoes becomes mushy.
Now add the potatoes, salt and turmeric powder. Fry until it dried up completely.
Add enough water to boil the potatoes. Cover and cook until the potatoes becomes tender. Let the water dried up.
Add the poppy seeds and green chilli paste and kasmiri red chilli powder. Red chilli powder is optional. I have added it to bring some colour. You can omit it if you want. Saute for a minute.
Add water to make a thick gravy. You can make it dry too. It will be delicious in both ways. But don’t make it runny.
Cook until you get your desired consistency. Add some more slit green chillies and 1 teaspoon mustard oil. Mix well and switch off the flame.
Serve with hot streamed rice or any kind of bread or paratha or puri or luchi.