Monday, July 2, 2012

Aloo Posto: Diced Potato in Poppy seeds

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 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.

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.

Aloo Posto


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


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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