Asparagus-Aloo Posto/Asparagus-Potato Curry with Poppy Seeds Paste

It's asparagus season and I have been cooking with it in different ways. Asparagus is very versatile, fiber and nutrient rich vegetable. I have shared stir fry, with quinoa and seafood already. Today I bring you a delicious recipe with poppy seeds paste. There are different kinds of vegetables curry with poppy seeds paste in Bengali cuisine. Now tender asparagus is in abundance at the supermarket and it goes great with Indian/Bengali cooking. So instead of using traditional Indian vegetables it's time to turn spring's bounty into a delicious curry with poppy seeds paste. Poppy seeds is quite hard to grind, so soaking in warm water at least 45 minutes prior to grinding will make a smooth paste. Recipe is very easy to follow with few ingredients, but delicious. It's must a try, the Bengali way!

Ingredients~
1 lb. asparagus, cut tender green parts into 1/2 -3/4 inch pieces
1 medium potato, cut into 1/2 inch strips
3-4 tbsp poppy seeds, 
1/8 tsp nigella seeds
1/3 tsp salt or to taste
1/3 tsp turmeric powder
1/8 tsp paprika(optional)
1/8 tsp sugar
2 tbsp mustard or any white oil
2 fresh chili
1 cup warm water

Method~

First, soak the poppy seeds in 1/2 cup warm water for 30-45 minutes. Heat oil in a large pan on a medium high flame. Add nigella seeds and fresh chili. Let it release its nice aroma then add potato and asparagus to the pan. Sprinkle turmeric, paprika and salt. Stir fry for 5 minutes. Pour warm water and bring to a boil.Turn the heat low and cook with the lid on for 8-10 minutes or until tender but firm. Meanwhile grind soaked poppy seeds to a smooth paste. Use more water if needed. Add the poppy seed paste and sugar. Coat well over all the asparagus and potato pieces. Stir fry for 4-5 minutes. Taste and adjust seasonings. Turn off the flame and serve with brown or white rice and lentil. Happy cooking!

Happy Cooking!