Aloo posto
Time to cook
20 minutes
Difficulty
Easy
Serves
2
An easy-to-prepare and flavorful Bengali recipe that is made with potatoes in a lightly spiced poppy seeds paste.
Ingredients
Poppy Seeds
3 tbsp
Water
1 tbsp
Green Chillies
1 chilli
Potatoes
1.5 medium
Mustard Oil
2 tbsp
Kalonji Seeds
0.5 Tsp
Turmeric
0.25 tsp
Green Chillies
1 chilli
Salt
1 pinch
Water
0.5 cup
Step-by-step instructions to cook
Prep
Soak poppy seeds in water overnight.
Strain water and add the poppy seeds in a grinder along with green chili and water. Grind to a fine paste. Add more water if required while grinding.
Next rinse, peel and chop potatoes.
Cooking
Heat mustard oil in a pan or kadai and let it smoke on a medium flame.
Lower the flame and add nigella seeds (kalonji). Stir and saute the nigella seeds for a few seconds.
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 turmeric powder all over the potatoes. Mix very well.
Add the poppy seeds paste and whole green chilies. Mix again.
Now add water. Stir very well.
Season with salt and mix well.
Cover the pan with a lid and on a low flame simmer till all the water dries up and the potatoes are cooked.
Transfer to a serving bowl, place some fresh green chillies if you want as a garnish and serve hot.
Nutrition information
(per serving)
Carbs
11.3
Proteins
2.2
Fats
7.7
Fiber
9.4
121
kcal
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