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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.

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 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. 




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