Aloo posto

Name: Aloo posto
Total time: 2220 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kg Aloo/ Potato; 25 g Posto/ Poppy Seeds/ Khus-Khus; 1 &½ tsp Salt; 1/2 tbsp Cumin Seeds; 1/2 tsp Turmeric powder; 1 medium-sized Onion; 1 medium-sized Tomato; 2 dried Red Chilies; 250 mL/1 glass Water; 25 mL Oil; 1 Coriander sprig for garnishing

Mamata Satpati @cook_mamata

Chandigarh

#indiankitchen

Mamata Satpati @cook_mamata

Saved

Ingredients

37min

4 servings

1/2 kgAloo/ Potato
25 gPosto/ Poppy Seeds/ Khus-Khus
1 &½ tsp Salt
1/2 tbspCumin Seeds
1/2 tspTurmeric powder
1 medium-sized Onion
1 medium-sized Tomato
2dried Red Chilies
250 mL/1 glass Water
25 mLOil
1Coriander sprig for garnishing

Saved

Steps

37min

1

Boil the potatoes (Cut in half) in a pressure cooker with 200mL water and salt for 4-5 min, in medium to low flame. After that take out the potatoes in a bowl and peel off their skins. Then in a Sil Batta (Stone Grinder) pour the posto seeds, cumin seeds, salt and water and grind them properly into a paste.
2

Heat the kadhai in a medium flame after a minute pour cumin seeds, let it splutter, and add red chilies. Now add chopped onion and sauté it till golden brown.
3

After that add roughly chopped tomatoes and cook it till it becomes soft. Add the potatoes, salt, turmeric powder and 50 mL water. Mix them.
Cook in medium flame for 3-4 minutes.
4

Then turn off the gas and add the posto paste and mix properly. Transfer it in a bowl and garnish with coriander sprig.
5

Tempting Bengali style ALOO POSTO is ready to savour with rice.