Aloo Posto Recipe

The potatoes in the kitchen are a very versatile ingredient and have the great honor to be appreciated by everyone, big and small. Do not have to be French fries. There are also many other ways, all equally good, cook the potatoes saving a little on calories. The Aloo Posto or Khuskhus Aloo is potato recipe with poppy seeds a dish that recalls the flavors of Bengal. The Bengali cuisine is very rich in aromatic spices that you will use to flavor the Aloo Posto, recipe for a heavily spiced potatoes suitable to accompany your main course.

A field of red poppies is appealing to the eye that it is impossible to ignore. Many painters and photographers have tried to capture and reproduce the feeling of wonder that one feels in front of the brilliance of the red poppy. Famous are the green fields of wheat painted by the Macchiaioli, with many red spots typical of poppies.

In the Anglo-Saxon world, Papaver rhoeas is traditionally dedicated to the memory of the victims on the battlefields of the First and Second World War. For example, in Britain, in Remembrance Day, everyone is wearing a red poppy in his buttonhole.

But it seems to go back to much more back in time it is said that Genghis Khan, the emperor and leader Mongolian, always bring with them the seeds of poppy who scattered on the battlefield after his victories, in remembrance and respect for those who had fallen with honor this was inspired by the singer-songwriter Fabrizio De André for the verses of his famous War of Piero, and also to score with the color of the flowers, that there took place a battle.

The corn poppy contains alkaloids, of which the main one is rhodina, which can be exploited for their mild sedative, in fact, an infusion made ​​with 4 or 5 petals per cup is often given to children before bedtime in order to induce them better sleep. It is important to note that the alkaloids present are also mildly toxic, so it is important not to exceed the recommended dose and do not make prolonged use. In general an upper limit of administration recommended is two cups daily.

In addition to the petals, which give the tea infuse a pleasant aroma and a reddish color, you also use the capsules in which the petals are attached, harvested when the flower has blossomed, but not yet faded. The capsules contain the same alkaloids present in the petals, but in higher concentration and for this reason it is recommended not to use more than one capsule per cup, possibly accompanied by some petals to make the most aromatically pleasing drink. Often in the same infusion also added flowers chamomile making it even more effective and pleasant.

In Friuli the clump of leaves that grows around the root in early spring, when the plant is still underdeveloped and is far from flourishing, is consumed and eventually jumped into the pot boiled as a vegetable known under the name of confenòns. The flavor is delicate and slightly bitter. In the Veneto this dish is called rosolina, pevarel or batis'ciosoe. Even in the Salento is consumed this plant known as paparina.

The curry is a mix of spices that can be prepared at home by mixing some powdered ingredients such as coriander, cumin, turmeric, black pepper, red pepper, ginger, fennel seeds and mustard seeds. You can serve aloo posto as a starter, as a main dish or as an aperitif. With the dosage regimen will get a recipe tasty and delicious, perfect for those who love curry, but also for those who want to try flavors.

And the crispy potatoes in the pan are one of the most delicious side dishes. The servant, often as an accompaniment potato culinary passion especially if the potato are fried, they will not be read but are the most good. Today there we suggest one.

Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 80 calories, 2 grams fat


2 tbsp poppy seeds
2 tbsp mustard oil
3 red chillies
1 tsp turmeric powder
2 green chillies
4 potatoes
1 tsp ghee
1 tsp onion paste
Salt to taste

Recipe Method

Cut the potatoes into one-inch pieces and soak them in water.

Soak poppy seeds in one cup warm water for 20 minutes. Drain water and grind poppy seeds to make fine paste.

Heat the mustard oil in a pan, add the red chillies, onion, turmeric powder and sauté for 1 minute. Mix the chopped potato pieces and stir fry on medium heat for around 5 minutes.

Mix in the poppy seeds paste, and stir. Put half cup of water and stir fry on low heat till the potatoes are almost cooked. Now, mix in salt and green chillies and toss well. Continue to stir fry for another few minutes. Make sure that potatoes are completely cooked.

Stir in desi ghee and serve hot.

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