Recipe for Aloo Posto (Poppy Seed Potatoes)
Ingredents: 500 gm potatoes-peeled and diced into 1 cm /1/2" cubes1/2 cup mustard oil1 tsp fennel seeds
1 tsp mustard seeds1 tsp onion seeds1/2 tsp fenugreek seeds1 bay leaf grind together2 dried red peppers 2 cups roughly chopped onions2 tsp chopped ginger2 tsp chopped garlic1/2 tsp turmeric2 tsp salt1/2 cup poppy seeds (khus-khus/posto)-soaked in water and ground
Method:
Heat oil and fry potatoes over high heat, till a light brown. Lift with a slotted spoon, and keep aside.In the remaining oil, add the fennel, mustard, fenugreek and onion seeds and the bay leaf and stir fry till the seeds splutter and add the ground paste, salt and turmeric and saut?ill fat separates.Add the poppy seed paste and the potatoes and saut?ill the fat separates.Add about 1 cup water, and bring to a boil and then simmer, stirring a few times, till the potatoes are cooked through and the water is dried out. The oil starts to float on top.Serve hot, garnished with the green chillies.
Recipe By: Niru Gupta (Indian)
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