Skip to main content

Aloo Posto


Aloo Posto or potato cooked with poppy seeds is a common recipe from Bengali homes. Usually, the Poppy seeds are grounded by sheel-noda where the stones are used to produce friction that helps in giving the much-needed consistency of the poppy seed paste. It is a very simple dish with few ingredients. the ginger added in the end completely elevates the aroma of the aloo posto.

Share this recipe with your friends and family, hit the like button if you enjoyed the video, do not forget to subscribe to "The Spice Pan" for weekly food videos. Have an amazing day guys.




 Ingredients

  • 1/2 cup Khus Khus (Poppy seeds )
  • 4 medium Potatoes
  • 5 Green Chilies
  • 2" Ginger ( sliced )
  • 1/3 tsp Red Chili Powder
  • 1 Tbsp Clarified Butter
  • Oil as required
  • Salt as required




Method
  1. Soak the khus khus in water before grinding, this makes it easy to blend the khus khus.
  2. Meanwhile, wash and peel the potatoes and portion them into 2 cm chunks.
  3. Add the potatoes to water so that the excess starch is removed.
  4. Heat oil in a Kadai on medium flame and add the potatoes, add salt, it helps to cook faster.
  5. Cook the potatoes until they are halfway done, add red chili powder.
  6. Fry for some time and when the edges turn golden brown strain on a kitchen towel.
  7. For the posto, heat ghee and oil on medium flame and stir it occasionally.
  8. Do not add any water, when the khus khus changes colour add the sautéed potatoes.
  9. Mix well and cook on low flame for 5-7 minutes.
  10. Now add green chilies and stir, in the end, add 1 tsp ginger paste, mix and cook for 2-3 minutes.
  11. Serve immediately.

Tip
  • It is very important to make a coarse paste of the poppy seeds, be careful not to make a fine paste, or else the texture would not be the same.
  • Add the garlic paste in the end for characteristic aroma, cook only for 2-3 minutes after adding the paste so that you don't get the rawness from the ginger. 




Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (finely chopped) han
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the coriander seeds, b
Post a Comment
Read more