Aloo Posto Recipe

step 1

• STEP 1.Soak 50 gms poppy seeds in water for 2 hours.

step 2

• STEP 1.In a grinding jar add 50 gm soaked poppy seeds, 2 green chilies chopped and 75 ml water. Grind to a paste of slightly coarse texture.

step 3

• STEP 1.Heat 60 ml mustard oil in a kadai till it turns pale yellow, add 25 gm sliced onions and cook for 1 minute until it slightly changes colour. Keep it aside.

step 4

• STEP 1.To the same hot oil add 2 dry red chilies, 1/4 tsp nigella seeds and 500 gm 1 cm cubed potatoes. Mix them well and fry on medium heat for 5 minutes. Stir frequently, do not let the potatoes brown.

step 5

• STEP 1.When the potatoes are semi cooked, add the poppy paste, 12 gm salt, and 8 gm sugar. Cook on low heat for 4 minutes till the raw posto smell goes away.

step 6

• STEP 1.When the pan dries out, add a splash of hot water and continue cooking.

step 7

• STEP 1.Cover and cook on low heat for 5 minutes. Stir frequently as the posto mixture tends to stick to the pan.

step 8

• STEP 1. Keep cooking until potatoes turn soft.

step 9

• STEP 1.Add 2 slit green chillies and finish with 1 tsp mustard oil drizzled over the potatoes.

step 10

• STEP 1.Lastly add the fried onions.

step 11

• STEP 1.Serve hot with steamed rice and plain masur dal.