Bengali Hot Potatoes With Dry Roasted Spices Food

BENGALI ALOO POSTO (POTATOES WITH POPPY SEEDS)

Steps:

• Soak the chilis and poppy seeds, in water, for at least 30 minutes thereafter strain and grind to a smooth paste, using 2-3 tablespoons of water. Keep it aside
• Heat the oil, over medium flame until it smokes. Add the dried chili and paanch phoron. Once the mustard seeds in it crackle, add the potatoes, turmeric and salt
• Stir fry these until the potatoes get a light brown colour on them
• Add in ½ cup of hot water, cover and cook the potatoes on a medium flame until 90% cooked
• Next add the poppy seeds paste along with 2-3 slit chilis (optional) and mix in gently. Reduce the heat to medium-low, cover and cook
• Once the potatoes are cooked completely switch the flame off and drizzle a spoon of mustard oil
• Serve your yummy Bengali aloo posto with a bowl of steamed rice and dal. Enjoy!

BENGALI POTATOES

Steps:

• add oil to hot pan
• add spices stirring after each addition
• add ginger
• stir
• add garlic.
• stir
• add chilies stir
• add potatoes fry gently so they dont fall apart should be round balls.
• cook until golden color about 10 minutes.

INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)

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.

BENGALI HOT POTATOES WITH DRY-ROASTED SPICES

Steps:

• 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.2. Place the kalonji seeds in a small skillet and dry-roast them, stirring and shaking the pan over medium heat until they are fragrant, about 1 minute. Transfer to a bowl and reserve for garnish. Similarly, dry-roast the red and green chili peppers and the poppy and fenugreek seeds until fragrant, about 2 minutes. Let cool and grind them in a spice or coffee grinder until fine.3. Heat both the oils in a large nonstick wok or skillet over medium-high heat and cook the potatoes until golden, 5 to 7 minutes. Add the ground spices, sugar, and salt, and cook, stirring and turning carefully, about 10 minutes. Transfer to a serving dish, sprinkle the roasted kalonji seeds on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.