Potato (Aloo) Posto - a Bengali , Indian Vegetarian Recipe

Submitted by Charishma_Ramchandani

"This was taught on TV this morning on Mirch Masala by chef Rakesh Sethi! This is a traditional recipe that belongs to West Bengal, India."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 4

ingredients

• 22.18 ml oil
• 1 bay leaf
• 1 onion, chopped
• 14.79 ml ginger-garlic paste
• 1.23 ml turmeric powder
• 4.92 ml coriander powder
• 2.46 ml red chili powder
• 1.23 ml salt
• 236.59 ml water
• 4-5 potatoes, boiled in salted water, peeled and diced
• 9.85-14.78 ml poppy seed paste (khus-khus)
• 29.58-44.37 ml water
• coriander leaves, chopped (for garnishing)

• Paanch phoran

• 1.23 ml black cumin seeds (kalonji)
• 1.23 ml methi seeds
• 2.46 ml fennel seed (saunf)
• 2.46 ml cumin powder (jeera powder)
• 1.23 ml mustard seeds

directions

1. Heat oil in a non-stick skillet.
2. Add bayleaf.
3. Add all the ingredients mentioned under"paanch phoran".
4. Allow to crackle.
5. Add onion and saute.
6. Add ginger-garlic paste and saute till lightly golden brown.
7. Add turmeric powder, corriander powder, red chilli powder, salt and water.
8. Bring to a boil.
9. Add potatoes.
10. Dilute poppy seeds paste in 2-3 tbsps.
11. of water in a bowl.
12. After 2-3 minutes when the potatoes are nearly cooked and the gravy is almost dry, add poppy seeds paste.
13. Mix well.
14. Remove from flame.
15. Garnish with corriander leaves and serve hot with white Basmati rice.

Reviews

[VelcrowMistress]

Really tasty, but be forewarned... DO NOT boil the potatoes first. They cook just fine if you follow the recipe. I boiled them first, and now I have some mashed potatoes for tomorrow.