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PrintALOO POSTO
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- In a pan, dry roast the Poppy seeds along with Green chilies and Cumin seeds until the poppy seeds become brown and release oil.
- Transfer it to mixer and add salt and little water and grind to a fine paste. Set aside.
- Peel and cut the potatoes into medium - sized cubes.
- In a pan, add IDHAYAM HARDIL Mustard oil and heat until it smokes to turn off its bitterness. Then add potatoes and shallow fry them until they are golden brown and crisp on all sides. Remove them and set aside.
- In a pan, add 2 tablespoon of IDHAYAM HARDIL Mustard oil and heat it.
- Then add red chillies and sauté in low flame until crisp. Now, add Poppy seed paste and sauté on medium flame for 4-5 minutes.
- Then add turmeric powder and roast the paste and spices with a little water, till the oil raises to surface.
- When the masala base is in rich yellow brown colour, add fried potatoes and stir to coat with the masala.
- Season well with salt and little water. Stir well and cover the pan. Cook in medium flame until potatoes become soft and the flavour gets in.
- Squeeze lime juice and sprinkle the coriander leaves. The potatoes should be crisp, with a nutty poppy and chilli-based masala.
- Serve hot with rice or roti.
INGREDIENTS
For Poppy seed Paste:
- 3 tablespoon poppy seeds (kasakasa)
- 3 Green chilies
- ½ teaspoon Cumin seeds
- ¼ teaspoon Salt
For Aloo Posto:
- 6-8 Medium-sized Potatoes
- 400 ml IDHAYAM HARDIL Mustard oil
- 3 dried Red Chilies
- ½ teaspoon Turmeric powder
- ½ teaspoon Salt
- Juice of ½ a lime
- 2-3 teaspoon chopped fresh coriander leaves
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