Wednesday, 25 September 2013

Aloo Posto | Potato Curry with Poppy Seeds


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.


aloo posto, potato curry bengali




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.

aloo posto, potato with poppy seeds

Notes:

  • Ladies finger and ridge gourd can also be used along with potato.


3 comments:

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