Aloo Posto/potatoes cooked with poppy seeds -- is a simple and very popular Bengali recipe. The main ingredient here is the posto/poppy seeds (which is supposed to induce sleep if taken in large quantities). This delicious dish is served as an accompaniment to Musuri'r dal with plain hot rice.
Ingredients:
- Potatoes - 3 medium sized
- Posto/poppy seeds - 6-7 tsp
- Kala Jeera/nigella seeds - 1 tsp
- Green chillies - 4-5
- Dry red chilli - 1
- Turmeric - 1/2 tsp
- Salt - As required
- Oil - 1 tbl spn
How To Prepare Aloo Posto:
- Wash and peel potatoes and cut them into small cubes and soak them in water till they are required for use.
- Soak the poppy seeds in warm water for 15 to 20 minutes. Drain and grind to a smooth paste along with the green chillies. If it is very thick, add a little bit of water (not too much) to the paste.
- Heat oil in a kadai and add the kala jeera and red chilli and let it fry for a few seconds.
- Add potatoes and fry them till the potatoes turn light brown.
- Add turmeric and mix it well.
- Now add posto/poppy seeds paste and salt and fry for 2-3 minutes and add water just enough to cover the potatoes. Close it with a lid and let it cook for about 10 minutes.
- Keep stirring in between and also check if the water content has reduced.
- Once the potatoes are cooked, remove from fire. Since this is a dry curry, there must not be any water left in it.
- Tastes divine when served with plain hot rice and musuri'r dal.
Notes:
- Ladies finger and ridge gourd can also be used along with potato.
2 comments:
delicious dish
Lovely recipe. must be yummy with rice :)
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