ALOO POSTO BENGALI POPPY SEED POTATOES
A richly seasoned aloo posto is the ultimate combination of tender potatoes and a unique posto or poppy seed paste gravy. A delicious vegan or vegetarian side or main dish.
Provided by Katie Hale
Categories Main Course
Number Of Ingredients 10
Steps:
- Place the poppy seeds and water into a bowl and soak for 5 hours up to overnight.
- Drain the water off of the seeds, then grind them and the green chili into a smooth paste in a food processor, chutney grinder, or with a mortar and pestle.
- If needed, add additional water one tablespoon at a time to make the paste.
- In a large skillet, heat the mustard oil and nigella seeds for 1 to 2 minutes until aromatic.
- Add in the chopped potatoes and saute for 4 to 5 minutes until the potatoes are beginning to brown around the edges and are about 60% cooked through.
- Next, add in the turmeric powder and salt, and stir to combine.
- Add the poppy seed paste and mix well coating the potatoes. If you want more heat, add in sliced green chilies at this point.
- Simmer over low heat until all liquid has evaporated. If it seems too dry, you can add water by the tablespoon to create the consistency of gravy you prefer.
- Garnish with fresh sliced chilies and serve with rice.
Nutrition Facts : Calories 243 kcal, Carbohydrate 34.1 g, Protein 4.4 g, Fat 10.3 g, SaturatedFat 1.2 g, Sodium 775 mg, Fiber 5.2 g, Sugar 4.6 g, ServingSize 1 serving
POTATOES WITH ROASTED POPPY SEEDS
Lend a nutty, earthy taste to potatoes by flavoring it with roasted poppy seeds. Be sure to use the creamy white poppy seeds and not the black ones that are used in breads and baking. This dish has a distinctly delicious taste, rather different than that of the regular Indian potatoes made with either cumin or mustard seeds.
Provided by eatrealfood
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a pan on medium heat, add poppy seeds and reduce heat to medium-low.
- Carefully roast them until they are just a shade darker.
- Remove from pan and cool.
- In same pan, heat oil and add the mustard, fennel, cumin and onion seeds.
- When they turn color, add the chillies and allow them to just blacken (but not burn, as that would impart a bitter taste).
- Stir in the turmeric powder and immediately potatoes and salt.
- Stir thoroughly and add the warm water (you may need to add more, but start with small quantities and add as you go along).
- Cover and reduce to low heat.
- Cook for a further 15 minutes until potatoes are tender.
- Grind the cooled poppy seeds using a coffee grinder or mortar and pestle.
- Stir the ground seeds into the potatoes - it will form a thickish paste which will adhere to the potatoes.
- Continue to stir under medium heat if there is too much water, until you reach the desired dry-ish consistency.
- Goes well with pooris or chapatis.
INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)
Poppy seeds, like sesame seeds, add a wonderful nutty taste to foods. Bengalis grind them and use them in quantity with vegetables like potatoes and cauliflower to provide a thick clinging sauce. The result is unusual and quite superb. This potato dish may be served with most Indian meals. It could also be served with roast lamb, lamb chops or with grilled (broiled) or roasted chicken. Note: Cauliflower may be cooked in exactly the same way. Break it into flowerets first. I bought white poppy seeds at the Chinese grocery store.
Provided by Olha7397
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
- Peel the potatoes and cut them in 3/4 inch dice.
- Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
- Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
- Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
- Note: the whole chillies should only be eaten by those who know that they are doing.
- A Taste of India Madhur Jaffrey.
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