Pyaj Aloo Posto Recipe
This pyaj aloo posto recipe is a slight twist to the traditional Bengali Aloo Posto where diced potatoes are stir fried with finely ground paste of Posto or Khus khus or Poppy Seeds. Most often served with steaming hot rice and dal, it gives a delicious option for a Bengali veg menu for summers.
Servings 2 People
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- MagicBullet Blender
Ingredients
- 2-3 Potatoes peeled and cut into cubes
- 1 Onion Large - Finely Chopped
- 2 tbsp Mustard Oil
- 4 tbsp Poppy Seed paste
- Salt to taste
- 1 tsp Turmeric Powder
- 1.5 tsp Red Chili Powder or Chili Flakes
- 1/2 cup Water
Instructions
- Heat some mustard oil in a pan.2 tbsp Mustard Oil
- Add the potatoes and fry them. After a minute or two add the chopped Onions and saute them till they run light golden. Once they are done, add the salt and turmeric powder. Give it a nice mix.2-3 Potatoes, 1 Onion, Salt to taste, 1 tsp Turmeric Powder
- Mix the Poppy Seed paste with some water and make a nice slurry of it.4 tbsp Poppy Seed paste, 1/2 cup Water
- Add this into the fried potatoes, keep the heat on Low-Medium. Now, note that poppy seeds have a general tendency to stick to the bottom, so give everything a nice stir, especially from the bottom of the pan.
- Add the Chili Powder and mix it well. Cover the lid and put the heat on low, and let it simmer for 4-5 minutes or till the water is completely gone. Give it a nice stir before getting it off the heat.1.5 tsp Red Chili Powder or Chili Flakes