Aloo Posto, the name itself is
good enough to bring sunshine on any dull (pun intended) day. A typical Bengali
thali (be it veg or non-veg) will always include bhat, dal and alu posto. A
slim wedge of gondhoraj lebu (king of lime) and kancha lonka (fresh green
chilli) lying on side will only increase the glamour quotient of the thali.
Aloo Posto is that quintessential
Bengali side dish which can elevate your weekly veg day (force imposed by
family) just by its presence. It’s a
pure vegetarian preparation and requires no onion no garlic at all. Alu Posto
takes less than 30 min. to cook without any prep work. So what more one can ask
for on hearty meal?
P.S. Did you know posto/poppy
seed is actually good for a healthy heart?
Aloo Posto needs only FIVE basic
ingredients and roughly 30 mins of your life and in return you will receive lifelong
friendship, a happy tummy (multiple with number of your family members) and all
those good words for which we keep our ears open after every meal. Because each
of us deserves little praise in every now and then and we all seek for it. And
of course we all LOVE posto.
Read the entire recipe and Notes
carefully before you start cooking. Do make sure all ingredients are at room
temperature (unless mentioned) and weighed or measured correctly in appropriate
weighing scale or measuring instruments such as cups or spoons. Remember these
are not regular cups or spoons which is used in daily life.
SERVING & STORAGE:
Aloo Posto tastes best with
bhaat, dal with a lemon wedge on side and Macher Jhol (steamed rice, lentil and
Fish Curry). Keep Alu Posto on standby for 15-30 mins before serving. This will
allow freshly added virgin mustard oil release flavours into the dish and the
posto will taste best.
Store excess Alu posto in an
airtight container, cover with tightly fitted lid and refrigerate. Consume
within two days. Heat Aloo Posto thoroughly when ready to eat.
ALOO POSTO |
INGREDIENTS
Aloo, potato: 2, large
Posto, poppy seeds: 4 tbsp
Kancha lonka, green chilli: 2-3
Shukno lonka, dry red chili: 1
Turmeric powder: 1 tsp
Salt: 1 tsp
Sugar: ½ tsp
Mustard oil: 3 tbsp + 1 tbsp
Warm water: ½ cup
INSTRUCTIONS
Soak poppy seeds and 1 fresh
green chilli in 5 tbsp of warm water for 10 mins and grind into fine paste.
Watch the VIDEO for detailed procedure.
Peel potatoes and cut into small
cubes. Soak them in cold water for 10 mins. Drain water and wash potatoes.
Heat 3 tbsp mustard oil to
smoking point.
Add dry red chilli and fry for 10
sec.
Add potatoes and fry on high
flame for 3 mins or until potatoes turn golden brown in colour.
Add turmeric, sugar and salt and
mix together.
Add posto bata or poppy seed
paste and mix well. Fry for 1-2 min to potatoes are nicely coated with paste.
Add ½ cup of warm water, mix and
cover the pan. Cook for another 5-8 mins on medium flame or until potatoes are
cooked thoroughly.
Uncover the pan. Drizzle little
mustard oil with some green chilli and serve hot with rice and dal.
Soon we come ...CRB
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