Potatoes With Roasted Poppy Seeds Food
POTATOES WITH POPPY SEEDS - ALOO POSHTO
A Bengali dish that can be used as a side or part of a vegetarian entree. Posting it here for the time being and will modify once it is tried.
Provided by justcallmetoni
Categories Potato
Time 37m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the poppy seeds in a nonstick skillet over medium-high (not smoking) heat. Gentle stir and cook seeds for one or two minutes so that they are toasted but not burned.
- Grind the roasted poppy seeds along with the green chillies and a few tablespoons of water to a very fine paste. Set aside.
- Heat half of the oil in a pan for 2 minutes till very hot. Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned. If needed, sprikle one or two drops of water to keep the potatoes from sticking. Drain on a paper towel and keep aside.
- Now, heat the remaining oil in the same pan. Add the whole dry red chillies and turmeric powder. Fry briefly. To this, add the poppy seed paste and fry again on medium / low heat for 5 minutes till the oil has left the sides of the pan.
- Add now the fried potato cubes and mix well. Add water and salt. Stir, cover and keep on low heat for 15 minutes till the potatoes are soft.
- Garnish with chopped fresh coriander.
Nutrition Facts : Calories 567.8, Fat 12.9, SaturatedFat 1.9, Sodium 40.2, Carbohydrate 104.1, Fiber 13.7, Sugar 8.4, Protein 13.3
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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