Name: Aloo posto Kolai er daal Maachh bhaja Bhat - my comfort meal recipe by Soma Mukherjee at BetterButter
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: For Aloo posto potatoes 4 medium size peeled and small diced; onion 1 medium size finely chopped; Posto or poppy seeds paste with a green chilli 3/4 cup; Salt as required; Green cilli slits 2-3; Nigella seeds 1/2 teaspoon ( optional); Mustard oil 1 tablespoon; For kolai er daal ( urad daal); 3/4 cup urad daal; Ginger paste 1 teaspoon; Fennel seeds paste (sauf paste) 1 teaspoon; Fennel seeds 3/4 teaspoon; Mustard oil 1 tablespoon; Turmeric powder 1/2 teaspoon; salt as per taste; Sugar for adjusting the taste; Whole red chilli 1; For Maachh bhaja ( fish fry); 4 pieces of Rohu/ katla fish; Turmeric powder 3/4 teaspoon; Salt as required; Mustard Oil for Deep Frying; Steamed Rice; Boiled rice 2 cups (or as per your measurement); Water 3 litters

Ingredients Serving: 4

For Aloo posto potatoes 4 medium size peeled and small diced
onion 1 medium size finely chopped
Posto or poppy seeds paste with a green chilli 3/4 cup
Salt as required
Green cilli slits 2-3
Nigella seeds 1/2 teaspoon ( optional)
Mustard oil 1 tablespoon
For kolai er daal ( urad daal)
3/4 cup urad daal
Ginger paste 1 teaspoon
Fennel seeds paste (sauf paste) 1 teaspoon
Fennel seeds 3/4 teaspoon
Mustard oil 1 tablespoon
Turmeric powder 1/2 teaspoon
salt as per taste
Sugar for adjusting the taste
Whole red chilli 1
For Maachh bhaja ( fish fry)
4 pieces of Rohu/ katla fish
Turmeric powder 3/4 teaspoon
Salt as required
Mustard Oil for Deep Frying
Steamed Rice
Boiled rice 2 cups (or as per your measurement)
Water 3 litters

Instructions

Aloo posto : wash potatoes, peel and cut into small dices.
Heat oil add nigella seeds, let it splutter then add onions and fry until golden brown in colour.
Add potatoes and fry add green chillies, stir and cover it for few minutes
Remove cover stir again add salt and stir cover again for few minutes.
Remove cover add 2 cups of water cover again and let it cook until the potatoes done ( it will take 12-15 minutes depends on the quality of potatoes)
Remove cover add poppy seeds paste and mix well. Drizzle little mustard oil if you like Stir it for few minutes . Cover it and switch off the burner.
Kolai er daal (urad daal): wash urad daal then pressure cook it with turmeric powder until it boiled properly.
Release pressure of the cooker and add ginger, fennel seeds paste and cook for about 5 minutes more without pressure. Adjust salt and sugar.
Heat mustard oil in a tarka pan add fennel seeds and red chilli. Let the fragrance appears then add this to the cooked daal.
Maachh bhaja or fried fish ( bengali style): rinse fish pieces. Rub with salt and turmeric powder keep aside for 10 minutes.
Heat a clean vessel then add sufficient quantity of mustard oil for deep frying and heat it.
Deep fry the fish pieces in hot oil. Use a lid and fry the fishes on medium flame until redish brown in colour both sides.
Rice: Boil rice is the perfect combination for this dishes although you can use any other quality rice. You can cook it in pressure cooker or in rice cooker. I am giving here the old and general bengali style rice cooking procedure.
Wash 2 cups of boil rice.
Take about 3 litre of water in a handy or any other container with lid.
Heat the water upto the boiling point, add washed rice and cover it
Cook on medium low flame. Until cooked properly ( it will take 30 minutes depends on the rice quality)
Check in between and stir, add water if needed.
Strain the excess water. Keep aside.
Now serve hot rice with aloo posto, kolai er daal and maach bhaja.
Have it it with little deshi ghee and green chillies.

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