Aloo Postho by Dasana

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Written by Rashmy & Surath Chatterjee Family

Ingredients

  • 3 tablespoon white poppy seeds
  • 4 green chili
  • 300 gm potato
  • 2 tbs mustard oil
  • 0.5 teaspoon nigella seeds (kalongi)

Directions

  1. Soak poppy seeds in 0.25 qtr cup water overnight
  2. Use a fine mesh strainer to drain out the water
  3. Add poppy seeds to chutney grinder
  4. Add one chili to 1 tbs water to mix
  5. Grind to a fine paste
  6. Add more water if required whilst grinding
  7. Rinse, peel and chop potatoes
  8. Head mustard oil in wok and let it smoke on medium flame
  9. When it starts smoking add kalongi
  10. Stir for a few seconds
  11. Add chopped potatoes
  12. Mix well with oil and kalongi
  13. On a low flame saute the potatoes (stirring at times till they are half done and become golden on the edges
  14. Add the poppy seed paste and 2 whole green chilis and mix nicely
  15. Add 0.5 to 0.67 cup water to the potatoes and stir well
  16. Season with salt
  17. Cover pan with lid and on a low flame simmer till water dries up and potatoes are cooked. Do not overcook. Press potato to ensure it is soft
  18. Garnish with fresh green chili

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