Aloo Posto Recipe

Aloo may be a staple diet for some but you would find it quite relishing with the exquisite form of recipes it could turn into. Right from making Lasagna, French fries, Dum aloo and other inter continental recipes, I doubt if there is any other vegetable which has the potential to undergo these many transformations.

Aloo posto is one such recipe for those craving for variety and is a famous Bengali dish. (Aloo means potato and posto means poppy seeds in Bengali)I prefer to have it with the steamed rice.

Let’s go the recipe:

Ingredients

Potatoes 5 to 6 medium ones cut into one inch cube sizes

4 tablespoons of poppy seeds(khuskhus)

2 tablespoons mustard oil

Half teaspoon onion seeds(kalonji)

Half teaspoon sugar

2 green chillies slitted

1 teaspoon ghee

How to make?

Soak poppy seeds in one cup of warm water for 15 to 20 minutes.

Drain and grind to a smooth paste.

Heat mustard oil in a pan to smoking point. Remove from heat, cool and heat the oil again over medium heat. Add kalonji and saute for a few seconds. Add potatoes and cook over medium heat for 5 minutes, stirring frequently.

Stir in the poppy seed paste and half a cup of water; cover and cook over low heat till the potatoes are almost done. Uncover the pan and add salt, sugar and green chillies.

Continue to cook for 1 minute more or till the potatoes are fully cooked.

Stir in the ghee and serve hot.