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    Crusty Potatoes with White Poppy Seeds MASALA ALOO

    Because these steamed potatoes are marinated in seasoned yogurt before they are browned, aromatic flavors seem to permeate every bite. The combination of potatoes and white poppy seeds is typical in Bengali cuisine. I have taken the liberty of suggesting almonds as a substitute for white poppy seeds, though they would not be used in the traditional Bengali recipe. The soaking and marinating time is not actual kitchen time, and the preparation requires very little time.

    This vegetable is almost always accompanied by a deep-fried bread, such as Deep-Fried Seasoned Whole Wheat Bread or Deep-Fried Leavened Bread. For entertaining, you could add a mixed green salad, Clear Soup with Spinach and Rice, and Eggplant Fritters. For a sweet, try Glazed Flower Blossom Pastries.

    Times

    • Poppy seed soaking time: 3 hours to overnight

    • Preparation time: 5 minutes

    • Marinating time: 1–3 hours

    • Cooking time: 10–15 minutes

    • Serves: 4–6

    Ingredients

    • 0.33 cup (1.6 oz / 45 g) white poppy seeds, cleaned, rinsed and soaked in water for 3 hours to overnight, OR 0.33 cup (1.4 oz / 40 g) chopped almonds

    • 2 hot green chilies (or as desired)

    • 1 inch (2.5 cm) piece of fresh ginger root, scraped and cut into chunks

    • 0.25 tsp (generous) cardamom seeds

    • 3 tbsp coarsely chopped fresh coriander

    • 2 tbsp grated fresh or dried coconut

    • 0.75 cup (6.1 fl oz / 180 ml) plain yogurt

    • 10 medium-sized new potatoes (24 oz / 685 g), peeled, steamed, and cut into 1 inch (2.5 cm) cubes

    • 4 tbsp ghee or vegetable oil

    • 0.5 tbsp cumin seeds

    • 0.25 tsp kalonji, if available

    • 1 inch (2.5 cm) piece of cinnamon stick

    • 0.5 cassia or bay leaf

    • 0.5 tsp turmeric

    • 1 tsp salt

    • 2 tbsp lemon or lime juice

    Instructions

    1. Drain the poppy seeds. Combine the poppy seeds (or almonds), green chilies, ginger, cardamom, coriander, coconut, and yogurt in a blender or food processor. Cover and process until the mixture is smooth.

    2. Mix the seasoned yogurt paste with the steamed potato cubes. Cover and refrigerate for 1 to 3 hours to marinate.

    3. Heat the ghee or oil in a large nonstick frying pan or wok over moderately high heat.

    4. When the oil is hot but not smoking, drop in the cumin seeds, kalonji, cinnamon stick, and cassia (or bay leaf). Cook until the cumin seeds darken a few shades.

    5. Add the marinated potatoes, turmeric, and salt. Toss gently to combine.

    6. Reduce the heat to moderate and cook until the potatoes become dry and develop a crusty golden surface.

    7. Sprinkle with lemon or lime juice just before serving.