ALOO POSTO is a traditional Bengali recipe, where cubed potatoes are cooked in a poppy seeds gravy. No meal is complete without this simple, yet delectable dish. This is my version of this all time popular and favorite curry. It is cooked in mustard oil to get that authentic touch and flavour. You can relish it with rice or chapatti.
- 4 med. Potatoes, cubed
- 1 onion, sliced
- 1/2 tsp. panch phoron (equal quantities of fennel, cumin, mustard, fenugreek and nigella seeds)
- 1/2 cup poppy seeds
- 2-3 green chilies
- 1 tsp. coriander leaves
- 1/2 tsp. turmeric powder
- salt to taste
- 2 tbsp. mustard oil
Soak the poppy seeds in lukewarm water for 30 minutes and then grind along with the green chilies into a smooth paste. Keep aside.
Heat oil and temper with the panch phoron. After it stops spluttering, add the onions and fry till soft. Then add the potatoes and turmeric powder. Sauté till light brown.
Add the poppy seeds paste and sauté till well blended. Add a cup of water and salt to taste. Bring it to a boil and simmer, covered on low flame till the potatoes are soft and the gravy is thick. Serve, garnished with coriander leaves. Can be had both with rice or chapattis.
Note - This recipe was prepared during one of my visits to India.
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