INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)
Poppy seeds, like sesame seeds, add a wonderful nutty taste to foods. Bengalis grind them and use them in quantity with vegetables like potatoes and cauliflower to provide a thick clinging sauce. The result is unusual and quite superb. This potato dish may be served with most Indian meals. It could also be served with roast lamb, lamb chops or with grilled (broiled) or roasted chicken. Note: Cauliflower may be cooked in exactly the same way. Break it into flowerets first. I bought white poppy seeds at the Chinese grocery store.
Provided by Olha7397
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
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Sophia Domund
[email protected]This dish was amazing! The potatoes were perfectly cooked and the poppy seed sauce was creamy and flavorful. I will definitely be making this again.
Kareem Yinka
[email protected]This was a good dish, but I found the poppy seed sauce to be a bit too thick. I would suggest thinning it out with a little bit of water or milk.
Lutaaya Mike
[email protected]I've made this dish several times and it's always a hit. The potatoes are always cooked perfectly and the poppy seed sauce is creamy and flavorful. I love serving it with rice and dal.
Rao Faheem
[email protected]This was my first time making aloo posto and it turned out great! The recipe was easy to follow and the dish was delicious. I especially liked the crispy texture of the potatoes.
Valerie Banegas
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The potatoes were cooked well and the poppy seed sauce was flavorful. I would make it again, but I would use less chili pepper.
Faith Alberts
[email protected]I made this dish for my family and they loved it! The potatoes were perfectly cooked and the poppy seed sauce was delicious. I would definitely make this dish again.
Ma AWA Njie
[email protected]This was a quick and easy dish to make, and it turned out great! The potatoes were crispy on the outside and fluffy on the inside, and the poppy seed sauce was creamy and flavorful. I served it with rice and it was a perfect meal.
Felix Odhis
[email protected]I'm not usually a fan of poppy seeds, but they really worked in this dish. The potatoes were soft and tender, and the sauce was rich and creamy. I'll definitely be making this again.
Adrian Rogers
[email protected]Aloo posto is a Bengali classic, and this recipe does it justice. The potatoes were cooked to perfection and the poppy seed paste was flavorful and aromatic. A must-try for any fan of Bengali cuisine.
Bobo Kb
[email protected]This dish was a hit at my dinner party! Everyone loved the creamy texture of the potatoes and the nutty flavor of the poppy seeds. Will definitely be making this again.
Thulani Xhungu
[email protected]I've tried many aloo posto recipes, but this one takes the cake. The balance of spices and the crunch of the poppy seeds is just perfect. Highly recommend!
Raylene Rodriguez
[email protected]This Bengali potato dish is a delightful treat! The combination of poppy seeds, coconut, and mustard seeds creates a unique and flavorful experience. I especially enjoyed the crispy texture of the potatoes.