Alu Posto

(Potato in Poppy seed paste)

Serving Size: 4 persons    

 Ingredients:

Posto/Poppy seeds - 1/2 cup

Potato - 4 medium (about 550-600 g), cut into wedges as shown

Onion - 1 large (about 150 g), sliced (as shown)

Green Chillies - 4

Turmeric - 1/4 tsp

Red Chilli powder - 1/4 tsp (optional)

Salt - To taste

Mustard Oil - 3 tbsp

White Oil - 2 tbsp

Preparation:

1. For processing the poppy seeds/posto (especially in the US) - soak in 1/2 cup water for at least 6 hours (overnight preferred). Soaking for a longer times makes it easier to grind.

2. Grind as a tight paste with as little water as possible, salt, and 2 green chillies. Traditionally posto is ground in a sheel nora in India.

Cooking procedure:

1. Heat oil in kadhai. Add onions and fry on medium heat for 2 min.

2. Add potatoes and fry on medium heat for 5 min.

3. Add turmeric, chilli powder, ground poppy seeds/posto and fry on medium heat for 5 min.

4. Add 1/4 cup water, and salt. Cover and cook on low heat for 10-12 min till potatoes are done.

5. Once the potatoes are cooked, add green chillies and evaporate excess water by turning the heat to high and cooking uncovered. This is a dry preparation.

Serving Suggestions: