Posta Dana Curry is a creamy and delicious dish originating from Bengali and North Indian cuisines. Made using a smooth poppy seed paste, it features sauteed onions, tangy tomato puree, and a blend of mild spices. Potatoes are often added for texture, making it even more satisfying. The mustard oil enhances the curry's authentic flavor, and it's simmered to create a perfect balance of creaminess and spice. Garnished with fresh coriander, this versatile curry pairs wonderfully with rice, chapati, or paratha. Its comforting taste makes it a favorite for special meals or everyday dining.
Ingredients:
For the Poppy Seed Paste:
- 1/2 cup poppy seeds (posta dana)
- 2-3 green chilies
- Water (as needed)
For the Curry:
- 3-4 medium-sized potatoes (cut into cubes, optional)
- 1 large onion (finely chopped)
- 2 medium tomatoes (pureed)
- 2 tbsp mustard oil (or any cooking oil)
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- Salt (to taste)
- Fresh coriander leaves (for garnish)
- Water (as required)
Instructions:
Step 1: Soak and Grind the Poppy Seeds
- Rinse the poppy seeds under running water and soak them in warm water for at least 30 minutes. This softens them, making them easier to grind.
- Drain the water and transfer the poppy seeds to a blender. Add 2-3 green chilies and a little water.
- Blend the mixture into a smooth, thick paste. Set it aside.
Step 2: Prepare the Potatoes (Optional)
- Heat 1 tablespoon of mustard oil in a pan. Add the cubed potatoes and saut until lightly golden.
- Sprinkle a pinch of turmeric and salt over the potatoes while frying. Remove and set aside.
Step 3: Saut the Base Ingredients
- Heat the remaining mustard oil in the same pan. Once hot, add cumin seeds and let them splutter.
- Add the chopped onions and saut until they turn translucent.
- Stir in the tomato puree and cook until the mixture thickens, and the oil starts to separate from the edges.
Step 4: Cook the Curry
- Add turmeric powder, red chili powder, and salt to the onion-tomato mixture. Stir well to combine the spices.
- Mix in the prepared poppy seed paste and cook on low heat, stirring continuously to avoid sticking.
- Add a little water to adjust the consistency of the curry. Allow it to simmer for 5-7 minutes.
Step 5: Add Potatoes and Finish the Curry
- If using potatoes, add the saut ed cubes to the curry and mix gently.
- Sprinkle garam masala powder and cook for another 2-3 minutes on low heat.
- Adjust the seasoning and consistency as needed.
Step 6: Garnish and Serve
- Turn off the heat and garnish the curry with freshly chopped coriander leaves.
- Serve hot with steamed rice, chapati, or paratha for a wholesome meal.
Tips for Best Results:
- Use fresh poppy seeds to ensure maximum flavor.
- Soaking the poppy seeds adequately is crucial for a smooth paste.
- For an extra creamy texture, you can add a splash of milk or cream while cooking.
- Adjust the spice level by adding more or fewer green chilies.
Enjoy your delicious homemade Posta Dana Curry, a dish bursting with rich flavors and creamy texture.