Where it comes from
Poppy became a Bengali staple because the British forced its cultivation for the opium trade; farmers kept the seed. From a colonial imposition Bengal built one of its most-loved dishes.
Method
- 1
Grind the posto
08:00Grind soaked poppy seeds with two green chillies and very little water into a fine, thick paste.
- 2
Fry the potatoes
10:00Toss cubed potatoes with turmeric and fry in mustard oil until edges crisp.
- 3
Add the paste
10:00Add nigella, then the poppy paste and a splash of water. Cover and cook.
- 4
Finish raw
02:00Drizzle a spoon of raw mustard oil and slit chillies over the top.
Cook's notes
- Grind with as little water as possible — a watery posto paste never tastes right.
- A stone grinder gives the best texture; a spice grinder is second best.
