Aloo posto

Prep time : 30 mins

Cook time : 15 mins

Total time : 15 mins

Author :Vahchef

Main Ingredient : Potatos

(59 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 07, 2016

Ingredients used in Aloo posto

• Mustard seeds- pinch (rai or shorshe) - to fry.

• Salt - to taste.

• Chilli powder - 1/2 teaspoons.

• Green chillies - 3 numbers.

• Bay leaf/tej patta - 2 numbers.

• Oil - 2 tablespoons.

• Water (to make poppy paste) - 1/2 cup.

• Poppy seeds - 4 tablespoons.

• Potatoes - 4-5 numbers.

• Methi seeds - pinch (fenugreek) - to fry.

• Jeera or cumin seeds - pinch - to fry.

Method:

1. Wash, peel and dice the potatoes into one inch sized cubes. 2. Take a pan, boil water and steam the potatoes a little (ensure that the potatoes do not become too mushy). Keep aside. 3. Soak poppy seeds in 1 cup of boiled water for 30 mins. Drain and put poppy seeds in a blender. Add 1 green chilli, frac12; tsp salt and frac14; cup water and blend to form a smooth paste. 4. Heat oil in a kadhai. Add bay leaf, mustard seeds, methi, jeera and let them splutter. 5. Reduce the flame. Add the poppy paste, 2 green chillies, red chili powder and salt and stir fry for 3-4 mins. 6. Add the semi-cooked potatoes to the poppy paste, mix well and again stir fry for 2-3 mins. 7. Add water and cook till the water evaporates and the potatoes are done. 8. Transfer in a serving bowl and serve hot with rice and daal.