Aloo Posto: Poppy Seed Potatoes
Bengali aloo posto elevates humble potatoes into an exciting main course, typically served with warm rice, a touch of extra salt, and a green chilli on the side. The dish requires soaking poppy seeds for two hours, then a total prep and cook time of 40 minutes.
To prepare, soak 50g white poppy seeds in 250ml hot water for two hours. Drain, reserving 100ml of the soaking water, then blend with the reserved water to a semi-smooth paste. Heat 3 tablespoons of vegetable or mustard oil in a heavy-based nonstick pan over high heat, add 600g peeled and cubed potatoes, and fry for 7–8 minutes until golden. Transfer to a bowl.
Add 1 tablespoon of oil to the same pan, reduce heat to medium-high, and cook ½ teaspoon nigella seeds and 1 dried red chilli (broken in two) for 30 seconds. Add 1 thinly sliced white onion and sauté for 5–6 minutes. Return potatoes to the pan, stir in ¼ teaspoon ground turmeric and ¾ teaspoon salt, then add the poppy seed puree. Cook on medium heat for 7–8 minutes, stirring often. Finish with ½ tablespoon oil, 2 halved and sliced green chillies, and 2 tablespoons chopped fresh coriander. Adjust sauce with extra water if desired.
Reshmi Kebab: Soft Chicken Kebabs
These gently spiced chicken kebabs were a childhood favourite for Nisha Katona and her brothers during holidays in India, offering a mild respite from bolder dishes. The recipe takes 20 minutes to prep and 15 minutes to cook.
Combine 600g chicken mince, 1 small egg, ½ teaspoon salt, ½ teaspoon ground white pepper, 1 finely chopped green chilli, a 2.5cm piece of grated ginger, 2 tablespoons vegetable oil, a pinch of saffron soaked in 2 tablespoons warm milk, 1 finely chopped white onion, ½ teaspoon garam masala, ½ teaspoon ground cumin, 2 tablespoons ground cashews or almonds, and 2 tablespoons chopped coriander in a food processor. Blitz until well combined.
Divide the mixture into 8 portions and mould each around a soaked wooden skewer with wet hands. Cook on a hot barbecue, turning and basting with melted butter, until cooked through. Alternatively, bake in an oven preheated to 200°C (180°C fan) for 10–12 minutes, turning and basting halfway. Serve hot with lemon wedges.
These recipes are edited extracts from The Curry Bible by Nisha Katona, published by Penguin Michael Joseph at £28.
