Tuesday, 2 October 2012
Aloo Posto
Aloo Posto
Ingredients:
3 medium potatoes, cut into 1"
cubes
2-3 tbsp khus-khus / posto / poppy
seeds
1 tbsp mustard oil (I used
normal cooking oil)
1 tbsp kalonji / kala jeera /
nigella seeds
2 Green chillies, slit (I
used 3 dry red chillies since I was out of green chillies)
1 tsp ghee
A pinch of sugar
Salt to taste
Preparation:
v Soak the poppy seeds in 1 cup warm water for
15 to 20 minutes. Drain (use a tea strainer, the seeds will stick to your
fingers and generally annoy you) and grind to a smooth paste. Add water by the
tsp while grinding if it gets too thick.
v Heat the oil in a pan and add the kalonji. Fry
for about 2 mins. Then add the potatoes and cook for 5 mins, stirring
frequently to avoid burning. Make sure that your flame is kept to medium.
v Now add the poppy seed paste and the red
chillies, broken into halves (or the green chillies which is what you should
actually be using). Fry for 3 mins and then top off with about a cup of
water and cook covered for 10-12 mins until the potatoes are cooked
through.
v Stir in salt and sugar. The mixture
should be thick and the poppy seeds paste should be sticking to the potato
pieces by now.
v Remove from fire, stir in the ghee and serve
warm with rice.
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