Aloo Posto | Bengali Aloo Poshto | How to make aloo posto?
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 2 medium potatoes
- 3 Tbsp khus-khus/gasa gase/poppy seeds
- ½ Tbsp mustard/cooking oil
- ¼ Tsp jeera
- ¼ Tsp ground raw mustard seeds/rai
- 1 broken dry red chilli
- ½" grated ginger
- 1 slit green chilli
- ¼ Tsp haldi/turmeric
- Salt to taste
- 2 Tbsp water to make posto (poppy seeds paste)
- Coriander leaves to garnish
- Peel and dice potatoes into large dices
- Boil potatoes till almost soft. Keep aside
- While potatoes are boiling, in another pan, lightly roast gasa gase/khus-khus till they release their aroma. Do this on low flame. Allow them to cool
- Once the gasa gase/khus-khus are cooled, dry grind them without water into a coarse powder
- Add 1-2 Tbsp water and grind into a paste. Keep aside
- In a pan, heat oil and add ¼ Tsp jeera and ground raw mustard and let the jeera splutter
- Add dry red chilli, fry. Add slit green chilli and grated ginger
- Next add boiled and drained potatoes and mix well
- Add haldi,salt and mix well
- Add posto or gasa gase/khus-khus paste. Mix
- Adjust consistency by adding 1-2 Tbsp water so that all the gasa gase/khus-khus paste coats the aloo. Cook covered for 5 minutes on low flame
- Garnish with coriander. Serve hot
Potatoes can also be cooked in the tadka itself. Boiling them before makes the posto faster to prepare
Add a pinch of hing/asafoetida for extra flavour
Adjust spiciness as per your taste
Recipe by Food Of Interest at https://foodofinterest.com/aloo-posto/
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