Bengali-style aloo posto with rice and mixed vegetables

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 400 g potatoes (aloo), peeled and cubed
• 3 tbsp poppy seeds (posto/khus khus), soaked 20 minutes and ground to a paste
• 1 chilli green chilli, slit
• 0.5 tsp nigella seeds (kalonji)
• 3 tbsp mustard oil
• 0.5 tsp turmeric powder (haldi)
• 200 g rice, about 1 cup (240 ml)
• 250 g mixed vegetables (carrot, beans, cabbage), chopped
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Wash the rice and cook in plenty of water until tender, then drain; keep warm.
2. 2Step 2. Heat the mustard oil in a kadhai until it just starts to smoke, then let it cool slightly.
3. 3Step 3. Add nigella seeds and green chilli, then the potatoes and turmeric, and fry for 5 minutes.
4. 4Step 4. Stir in the poppy seed paste and salt, cover and cook on low heat for 12–15 minutes, stirring occasionally, until the potatoes are completely soft.
5. 5Step 5. Meanwhile, steam or lightly boil the mixed vegetables in a separate pan with a little salt until just tender, about 8 minutes.
6. 6Step 6. Serve the aloo posto and vegetables hot alongside the steamed rice.

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