Poppy Spiced Potato Curry (Aloo Posto)

INGREDIENTS:

Potatoes 4-5 large
Poppy seeds (Posto) 5tbsp
Green chilis 4-5
Dried chilis 1-2
Nigella seeds (Kalo jeera) 1/2 tsp
Asafoetida (Hing) 1 pinch
Salt as required
Sugar 1tsp
Mustard oil 4 tbsp

METHOD:

Serving size: 4-5

Grind the poppy seeds along with green chilis to a coarse paste.

Peel and cut the potatoes into cubes.

Heat mustard oil in a pan. The oil should be smoking hot. Temper the oil with kalo jeera and red chilis. Then add the potatoes and hing and stir-fry for 3-4 mins.

Add the poppy seed paste along with salt and sugar. Add 1 cup of water and cover the pan.

Simmer on low heat until the potatoes turn soft and the raw aroma of the poppy seed paste dissipates.

Cook until all the water is completely absorbed. If the mixture feels too dry, add a splash of hot water. The posto gravy should be rich, thick, and coat the potato pieces beautifully.

Finish it with 2 slit green chilis and 1 tbsp of mustard oil on top. Adding mustard oil in the end lends a deep aromatic nuttiness to the recipe.

Serve hot with steamed rice.

Comments

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