Potatoes With Poppy Seeds Aloo Poshto Recipes

ALOO POSTO RECIPE (POTATOES IN POPPY SEED PASTE)

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.

INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)

Steps:

• Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
• Peel the potatoes and cut them in 3/4 inch dice.
• Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
• Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
• Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
• Note: the whole chillies should only be eaten by those who know that they are doing.
• A Taste of India Madhur Jaffrey.

POTATOES WITH ROASTED POPPY SEEDS

Steps:

• Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
• Carefully roast them until they are just a shade darker.
• Remove from pan and cool.
• In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
• When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
• Stir in the turmeric powder and immediately potatoes and salt.
• Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
• Cover and reduce to low heat.
• Cook for a further 15 minutes until potatoes are tender.
• Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
• Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
• Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
• Goes well with pooris or chapatis.

ALOO POSHTO ( POTATOES RECIPE)

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.

POTATOES WITH POPPY SEEDS - ALOO POSHTO

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.