Tuesday, 26 February 2013

Aloo –Posto


5 - 6 medium potatoes
4 tblsp poppy seeds (posto)
1/2 tsp onion seeds (kalonji)
2 green chillies
1/2 tsp sugar
1 tsp pure ghee(optional)
2 tbl spoon mustard oil
salt to taste
1/2 tsp onion seeds (kalonji)

How to prepare aloo posto :
·         Take off and cut the potatoes into cubs.
·         Keep them in water.
·         Grind the popy seeds to a fine paste.
·         Heat up mustard oil in a kadai (pot)  till it just reaches smoking point.
·         Heat up the oil
·         Pour  kalonji and  1 Chilly  and stir-fry.
·         Add  potato pieces and stir fry on medium heat up until the potatoes get  some golden colour, stirring frequently.
·         Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.
·         Take off the lid, mix in salt, sugar and slit green chilies.
·         Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

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