Description
Aloo posto, or curried potatoes in clingy poppy seed paste with green chillies to heat it up a little.
Ingredients
Units
Scale
- 300 gm : Potatoes (3-4 large potatoes peeled and cubed)
- 30 gm : White poppy seeds (soaked in water to get 5-6 heaped tsp of paste / posto bata)
- 5-6 : Green chillies
- 1 tbsp (15 ml) : Mustard oil
- 1 tsp : Nigella / kalonji / kalo jeera
- A pinch of : Turmeric (optional)
- 1 tsp : Cumin powder (optional)
- Salt and Sugar to taste
- 2 tsp : Ghee
- 1/2 cup (120 ml) : diluted milk
Instructions
- Wash, peel and cut the potatoes into cubes.
- Soak the poppy seeds in little water for 2-3 hours or more, even overnight. Longer the poppy seeds are soaked, easier it will be to grind them in a paste.
- Chop the green chillies and use them with the poppy seeds while making a paste, add very little water to grind the paste. It will take around 10 minutes in multiple pulses and give your mixer a break for 2-3 minutes in between to cool off the heat.
- Heat the mustard oil in a pan till it reaches the smoking point.
- Temper the oil with nigella seeds, let it splutter.
- Add the potatoes, green chillies and a pinch of turmeric if you are using it.
- Fry the potatoes on medium heat, do not brown it.
- Add the cumin powder, if using.
- Add 1/2 cup water , salt and cover the potatoes, let it simmer on lowest heat till half done.
- Now add the poppy seed paste, coat the potatoes well with the paste, saute for couple of minutes.
- Adjust the seasonings, check for salt and add sugar to taste (usually 1/4 tsp).
- Add the milk or water, cover it and let it cook till done, potatoes should not get mashed.
- This is a dry dish, so wait till most of the liquid evaporates.
- You can drizzle few drops of mustard oil or a spoonful of ghee over aloo posto to heighten the flavor.
- Serve aloo posto with steamed rice and dollop of ghee.
Notes
- This is a very traditional recipe if you are not using the optional ingredients.
- Some like it without turmeric, some with turmeric.
- It is a personal choice.
- Milk though traditionally not added, has been used in the recipe to make it more creamy.
- Posto bata or paste should be very creamy, the grains should not be distinguishable.
- Keep the leftover posto bata in the fridge by mixing it with salt and few drops of mustard oil.
- It will not get blackened.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200