作法
- 寬鍋熱芥末油至剛冒煙——除去生嗆味。下黑種草籽與切開的綠辣椒爆香 30 秒。
- 下馬鈴薯丁拌炒 3 分鐘至邊緣上色。加入薑黃粉與少許鹽拌勻。
- 蓋鍋以中小火煮 12 分鐘，偶爾翻動，至馬鈴薯熟透略上色。
- 倒入罌粟籽醬、剩餘鹽與糖，大力翻拌 4 分鐘——罌粟籽醬包覆馬鈴薯，逐漸略乾。質地應濃稠黏附，不應該有醬汁四溢。
- 若太乾可加 60 毫升水。再拌 2 分鐘——成品應油亮，罌粟籽醬剛好附著。
- 撒上香菜。配熱白飯享用，aloo posto 應小份配飯，罌粟籽味道含蓄但鮮明。
Common questions
Can 罌粟籽馬鈴薯 be made ahead?
罌粟籽馬鈴薯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 罌粟籽馬鈴薯 spicy?
罌粟籽馬鈴薯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 罌粟籽馬鈴薯 vegetarian or gluten-free?
罌粟籽馬鈴薯 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 罌粟籽馬鈴薯 to make at home?
罌粟籽馬鈴薯 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 罌粟籽馬鈴薯 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
罌粟籽馬鈴薯是最具孟加拉特色的料理——孟加拉與西孟加拉都做。白罌粟籽（posto）是孟加拉廚房常備——做 posto bata 與 posto bora 都用得到。在孟加拉，白罌粟籽用作勾稠與調味，與毒品成分無關。這道菜代表孟加拉的簡單質樸——多數日常午餐都會出現某種 posto 料理。孟加拉版本通常比西孟加拉更甜（孟加拉印度教徒的甜味特徵）。
