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.
- 3 or 4 medium sized Potatoes
- 2 Green Chillies/ 1 Red Chilly (optional)
- 3 tablespoons of Oil : Mustard (preferred)/Sunflower oil
- Black Cummin (Kalo Jeera): 1 table-spoon
- Poppy Seeds (Posto): 25 gms
- Turmeric powder (Halud/Haldi): 1 tea-spoon
- Sugar: 1 tea-spoon
- Salt to Taste
Level of difficulty Easy
Preparation time 15mins
Cooking time 10mins
Cost Budget Friendly
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.
Dice the potatoes in small square pieces and keep it aside.
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.
Put a lid over the frying pan to cook and soften faster. Add little water to boil the potatoes.
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.
At low flame/heat, mix at regular intervals until the poppy seeds starts getting golden brown. Add the sugar and mix them well.
Dry the whole food as much you can without getting stuck at the base.
The food is ready to be served hot with rice.
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