Aloo Poshto Potatoes Recipes
ALOO POSTO RECIPE (POTATOES IN POPPY SEED PASTE)
Aloo Posto or Potatoes in Poppy Seed Paste is an authentic and traditional Bengali recipe and no special occasion is complete without this dish. Poppy seeds are soaked and ground to make a fine paste, later cooked with potatoes. Khus Khus or poppy seeds are known as Posto in Bengali. A quintessential dish that is served mostly with Rice, Bengali Luchi and Phalguni dal with a dash of lemon juice, is easy and quick to make and is a total fuss-free dish with an amazing aroma and taste. Try more of the recipes that we have here from Bengali cuisine Bengali Chirer Pulao Recipe (Bengali Style Poha with Vegetables) Bengali Style Kaddu Lobia ki Sabzi with Panch Phroran Masala Chanar Paturi Recipe (A Bengali Paneer Dish with Mustard) Bengali Bhog Khichuri Recipe (Bengali Khichdi)
Provided by Shaheen Ali
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 10
Steps:
- To prepare Aloo Posto (Potatoes in Poppy Seed Paste), get prep with all the ingredients and start by soaking khus khus in enough water for 15-20 minutes.
- Grind soaked khus khus to make a fine paste and keep aside.
- Heat vegetable oil and mustard oil together in a Wok/Kadai (You can use any of them either).
- Add kalonji and wait till it crackles.
- Now add sliced onions if using, and then the green chilies. Sauté for a while and add potatoes and fry.
- After a while, add turmeric powder and mix well. Cook till potatoes start to soften.
- Add the khus khus paste and a little water, stir, and season with salt.
- Mix well and close the lid. Cook in low flame till khus khus thickens.
- Add finely chopped coriander and turn off the gas.
- Serve Aloo Posto hot with Rice, Bengali Luchi and Phalguni dal with a dash of lemon juice.
POTATOES WITH POPPY SEEDS - ALOO POSHTO
A Bengali dish that can be used as a side or part of a vegetarian entree. Posting it here for the time being and will modify once it is tried.
Provided by justcallmetoni
Categories Potato
Time 37m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the poppy seeds in a nonstick skillet over medium-high (not smoking) heat. Gentle stir and cook seeds for one or two minutes so that they are toasted but not burned.
- Grind the roasted poppy seeds along with the green chillies and a few tablespoons of water to a very fine paste. Set aside.
- Heat half of the oil in a pan for 2 minutes till very hot. Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned. If needed, sprikle one or two drops of water to keep the potatoes from sticking. Drain on a paper towel and keep aside.
- Now, heat the remaining oil in the same pan. Add the whole dry red chillies and turmeric powder. Fry briefly. To this, add the poppy seed paste and fry again on medium / low heat for 5 minutes till the oil has left the sides of the pan.
- Add now the fried potato cubes and mix well. Add water and salt. Stir, cover and keep on low heat for 15 minutes till the potatoes are soft.
- Garnish with chopped fresh coriander.
Nutrition Facts : Calories 567.8, Fat 12.9, SaturatedFat 1.9, Sodium 40.2, Carbohydrate 104.1, Fiber 13.7, Sugar 8.4, Protein 13.3
ALOO POSHTO ( POTATOES RECIPE)
This is a traditional bengali specialty. Poppy seeds and potatoes are definitely a match made in heaven!
Provided by Lavender Lynn
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1.Dry roast the poppy seeds on a tava (griddle) for 3 to 4 minutes.
- 2.Grind coarsely in a mixer and keep aside.
- 3.Heat the oil in a pan, add the red chillies, turmeric powder, ground poppy seeds and green chillies and sauté for 1 minute.
- 4.Add the potatoes and salt and toss well.
- 5.Serve hot.
Nutrition Facts : Calories 213.8, Fat 8.9, SaturatedFat 1.1, Sodium 13.4, Carbohydrate 30.7, Fiber 4.8, Sugar 3.2, Protein 4.5
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- Soak 3 tablespoons poppy seeds in 1/4 cup water. I usually soak the poppy seeds overnight, so that the grinding is easier. Otherwise they don't grind well. If you forget the soaking, then soak atleast for a couple of hours in warm water.
- Now add 1/2 to 2/3 cup water. The amount of water required depends on the consistency you want. Usually aloo posto has a dry to semi-dry consistency, but for a gravy consistency you can add some more water.
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2009-06-05 Heat the oil in a deep non-stick pan and deep-fry the potatoes in few batches, till they turn golden brown in colour from all the sides. Keep aside. Dry roast the poppy seeds in a small non-stick pan for 2 to 3 minutes. Combine the roasted poppy seeds and green chillies in a mixer along with ¼ cup of water and blend till smooth.
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