Ingredients with Measurements:
- 2 tablespoons of poppy seeds
- 2 tablespoons of mustard oil
- 2 potatoes, peeled and cut into cubes
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder
- 2 green chillies, chopped
- 1 teaspoon of sugar
- Salt to taste
Special Equipment Needed:
- Frying pan
- Chopping board
- Knife
Step-by-Step Instructions:
1. Heat the mustard oil in a frying pan over medium heat.
2. Add the cumin seeds and fry for a few seconds until they start to crackle.
3. Add the potatoes and fry for about 5 minutes, stirring occasionally.
4. Add the turmeric powder, red chilli powder, green chillies, sugar and salt to taste.
5. Fry for a few more minutes until the potatoes are cooked through.
6. Add the poppy seeds and mix well.
7. Cook for a few more minutes until the poppy seeds are lightly toasted.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 140
Fat: 8g
Carbohydrates: 16g
Protein: 3g
Substitutions for Ingredients:
- Mustard oil can be substituted with vegetable oil.
- Green chillies can be substituted with red chillies.
- Sugar can be omitted if desired.
Variations:
- Add chopped onions and garlic for extra flavour.
- Add chopped tomatoes for a more saucy dish.
Tips and Tricks:
- Make sure to fry the potatoes until they are cooked through before adding the poppy seeds.
- Adjust the amount of chilli powder and green chillies according to your taste.
Storage Instructions:
Aloo posto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Aloo posto can be reheated in the microwave or in a pan over medium heat.
Presentation Ideas:
Aloo posto can be served with steamed rice or roti.
Garnishes:
Aloo posto can be garnished with chopped coriander leaves and a squeeze of lemon juice.
Pairings:
Aloo posto pairs well with raita or a simple salad.
Suggested Side Dishes:
Aloo posto can be served with steamed rice, roti, raita or a simple salad.
Troubleshooting Advice:
- If the potatoes are not cooked through, cover the pan and cook for a few more minutes.
- If the dish is too dry, add a splash of water and cook for a few more minutes.
Food Safety Advice:
- Make sure to use fresh ingredients.
- Store leftovers in an airtight container in the refrigerator.
Food History:
Aloo posto is a traditional Bengali dish that is made with potatoes and poppy seeds. It is usually served with steamed rice or roti.
Flavor Profiles:
Aloo posto has a nutty, slightly spicy flavour.
Serving Suggestions:
Aloo posto can be served as a side dish with steamed rice or roti.
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Region: Indian