Aloo Posto

Name: Aloo Posto
Cuisine: Indian
Ingredients: 4 medium Potatoes, cubed; 1/2 tsp panch phoron (equal quantities of fennel, cummin, mustard, fenugreek and nigella seeds); 1/2 cup poppy seeds; 2-3 green chilies; 1 tsp coriander leaves; 1/2 tsp turmeric powder; to taste salt; 2 tbsp mustard oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#satvikfood - It is a traditional Bengali recipe of cubed potatoes cooked with poppy seeds paste. No Bengali vegetarian platter is complete without this delectable and a simple dish. This is my version of this all time popular and favourite curry. Do cook it in mustard oil to get that authentic taste and flavour. It can be relished both with plain steamed rice or chapatti.

Bethica Das @kitchen_flavours

Saved

Ingredients

4medium Potatoes, cubed
1/2 tsppanch phoron (equal quantities of fennel, cummin, mustard, fenugreek and nigella seeds)
1/2 cuppoppy seeds
2-3green chilies
1 tspcoriander leaves
1/2 tspturmeric powder
to tastesalt
2 tbspmustard oil

Saved

Steps

1

Soak the poppy seeds in lukewarm water for 30 minutes and then grind along with the green chilies into a smooth paste. Keep aside.
2

Heat oil and temper with the panch phoron. After it stops spluttering, add the potatoes and turmeric powder. Saute till light brown.
3

Add the poppy seeds paste and saute till well blended. Add a cup of water and salt to taste. Bring it to a boil and simmer, covered on low flame till the potatoes are soft and the gravy is thick.
4

Serve, garnished with coriander leaves. Can be had both with rice or chapattis.