Aloo Posto (Potato with Poppy seeds)

By Joydeep Pal

A very hot favourite in Bengal, India. The dish is very easy to prepare and although different varieties of vegetables can be added to make multiple forms of the dish.

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Rate this recipe 3.9/5 (98 Votes)

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Hermitage Roast Potatoes

Potato salad with wild garlic

Ingredients

3 or 4 medium sized Potatoes
2 Green Chillies/ 1 Red Chilly (optional)
3 tablespoons of Oil : Mustard (preferred)/Sunflower oil
Spices:
Black Cummin (Kalo Jeera): 1 table-spoon
Poppy Seeds (Posto): 25 gms
Turmeric powder (Halud/Haldi): 1 tea-spoon
Sugar: 1 tea-spoon
Water
Salt to Taste

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Wash and soak the poppy seeds in water for 10-15 mins. Then, grind the poppy seeds to make a paste which will still be having around 80% completely ground.

Step 2

Dice the potatoes in small square pieces and keep it aside.

Step 3

Heat oil in a frying pan and fry the potatoes.
Add the black cummin to fry little bit.Add the potatoes along with turmeric powder and salt and mix well to cook by itself.

Step 4

Put a lid over the frying pan to cook and soften faster. Add little water to boil the potatoes.

Step 5

Cook in medium flame/medium heat and check after 5-7 minutes whether the potatoes have softened well, then add the paste of poppy seeds and mix well.

Step 6

At low flame/heat, mix at regular intervals until the poppy seeds starts getting golden brown. Add the sugar and mix them well.

Step 7

Dry the whole food as much you can without getting stuck at the base.

Step 8

The food is ready to be served hot with rice.

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