We’re presenting another Indian home cooking recipe and this time it’s from our mixologists/wine champion, Rupam, native to West Bengal and the possessor of a finely-tuned palate (all that cocktail-making skill and wine knowledge is all about mixing flavours after all). Follow the link to our website for Rupam’s Aloo Courgette Posto, a typical Bengali vegan preparation with poppy seed paste.



1 medium sized peeled potato cut into small dices

1 small courgette cut into half-lengthwise, then into thick slices

1 teaspoon Bengali five spice, Panch phoron*

1 whole dried red chilli (optional)

2 tablespoon poppy seed paste

½ teaspoon sugar

½ teaspoon salt/to taste

½ teaspoon cumin powder

½ teaspoon turmeric powder

½ teaspoon red chilli powder

mustard oil or vegetable oil



Take a thick bottomed pan, add oil, and heat until piping hot.

Add red chili and Bengali five spice.

When the spices start popping add all the vegetables and stir for couple of minutes.

Add all the spices except the poppy seed paste.

Stir well and cover it for couple of minutes on medium heat.

Add the poppy seed paste and stir for couple of minutes.

Add a bit of hot water to moisten the vegetables and cook until they are soft.

Add a little more water, if needed, and finish with a glug of mustard oil.

Serve with steamed rice.

*Panch phoron, Bengali five spice,  is made of equal amounts of cumin seeds, mustard seeds, fenugreek seeds, fennel seeds and nigella seeds.

If you can’t find these locally, panch phoron can be bought online from The Food Market,