Posto aloo

Name: Posto aloo
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For Posto Paste 3 tablespoons white poppy seeds (khus khus); 1/4 cup water for soaking; 1 tablespoon water for grinding; 1 green chilli – roughly chopped; Other Ingredients 400 grams potatoes; 2 tablespoons mustard oil; 1/2 teaspoon nigella seeds (kalonji; 1/4 teaspoon turmeric powder – optional; salt as required; 1/4 teaspoon sugar optional; 1/2-2/3 cup water or add as required

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

30 mins

2 servings

For Posto Paste 3 tablespoons white poppy seeds (khus khus)
1/4 cupwater for soaking
1 tablespoonwater for grinding
1green chilli – roughly chopped
Other Ingredients 400 grams potatoes
2 tablespoonsmustard oil
1/2 teaspoonnigella seeds (kalonji
1/4 teaspoonturmeric powder – optional
salt as required
1/4 teaspoonsugar optional
1/2-2/3 cupwater or add as required

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Steps

30 mins

1

Making Poppy Seeds Paste
Soak 3 tablespoons poppy seeds in ¼ cup water. I usually soak the poppy seeds overnight, so that the grinding is easier. Otherwise they don't grind well. If you forget the soaking, then soak atleast for a couple of hours in warm water.
After overnight soaking, use a fine mesh strainer and drain all the water.
Add the poppy seeds in a small chutney grinder.
2

Add 1 green chili and 1 tablespoon water.
Grind to a fine paste. Add more water if required while grinding
3

Making Aloo Posto
Next rinse, peel and chop 2 large potatoes (300 grams potatoes).
Heat 2 tablespoons mustard oil in a pan or kadai and let it smoke on a medium flame.
Lower the flame and add ½ teaspoon nigella seeds (kalonji).
Stir and saute the nigella seeds for a few seconds.
4

Add the chopped potatoes.
Mix very well with oil and nigella seeds.
On a low flame saute the potatoes, stirring at times, till they are half done or they become faint golden from the edges.
Then sprinkle ¼ teaspoon turmeric powder all over the potatoes. Turmeric powder is optional and you can skip it.
Mix very well.
5

Add the poppy seeds paste.Scrape of all the poppy seeds paste from the grinder jar and add. You can even rinse the jar with some water and then add the water in the pan.
6

Mix again.
7

Now add ½ to ⅔ cup water. The amount of water required depends on the consistency you want. Usually aloo posto has a dry to semi-dry consistency, but for a gravy consistency you can add some more water.
Stir very well.
Season with salt and mix well. You can also add sugar if you want.
Cover the pan with a lid and on a low flame simmer till all the water dries up and the potatoes are cooked. The poppy seeds paste will also cook by then. Do not overcook the potatoes. Do check a couple of times
8

While serving you can place some fresh green chilies if you want as a garnish or serve aloo posto plain with some steamed